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Monday, June 14, 2010

Carrot Muffins






Our house in Atlantic Beach, Florida(a great beach community) had three very mature fruit trees, white grapefruit, orange, and tangerine.   After living in the north for almost 40 years, fresh citrus right off the tree, is an undeniably awesome experience. The best greyhound I ever tasted, came from the fruit of that grapefruit tree!   I first made these muffins with fruit, fresh off the tree--YUM.



Carrot Muffins


  • 3 cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 4 eggs 
  • 1½ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 tablespoons tangerine or orange juice
  • 1 tangerine or orange, zest, chopped fine
  • 1 pound carrots, finely grated

Combine dry ingredients, set aside.  In the mixer, combine eggs and sugar, mix well.  Add vanilla, juice, and zest.  Alternately add oil and dry ingredients to egg-sugar mixture.  Mix briefly.  Pour into greased muffin tins.  Bake at 375 for 17-20 minutes.






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