- 2 cups [280 g] flour
- 4 teaspoons [20 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 pinch cinnamon
- 1 cup [200 g] sugar
- 2 cups [500 mL] finely grated carrots
- 1/4 cup [60 mL] raisins
- 2 eggs
- 1 cup [250 mL] milk
- 2 tablespoons [30 mL] vegetable oil
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- Preheat oven to 350°F [180°C].
- Grease muffin tins.
- Into a large bowl, sift together flour, baking powder, salt and cinnamon.
- Well mix in sugar, finely grated carrots and raisins.
- Beat together eggs, milk and vegetable oil before mixing into dry ingredients.
- Evenly fill greased muffin tins with dough.
- Bake into preheated oven for approximately 30 to 40 minutes, until a light pression of a finger does not leave any trace.
- Unmold muffins; serve immediately, or leave muffins to cool onto wire racks.
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