1 1/2 teaspoon vanilla
2 cups finely shredded carrots
2 cups packaged shredded coconut
1 cup raisins
1 cup chopped walnuts
1 1/2 cup white flour
1/2 cup wheat flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sugar
Beat the eggs until light in a large bowl. Stir in the oil and vanilla. Add carrots, coconut, raisins, nuts and mix until blended. Sift combined
flours, salt, soda, baking powder, cinnamon and sugar together; add to the carrot mixture. Mix until just blended. Spoon into papered muffin pan till each cup is about 3/4 full. Bake at 350 for about 35 minutes or until they test done. Cool.
These keep really well and get better if stored in the refrigerator for
several days. |
