Tuesday, April 22, 2014
2 large eggs
1/2 cup oil
1/2 cup milk
1/2 cup cooked, mashed carrots
1 3/4 cup all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350◦F. Grease or line muffin cups with paper liners.
In a large bowl, mix together the eggs, oil, milk, and carrots. Stir in the dry ingredients. Divide among prepared muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
A really quick and easy, soft and moist carrot muffin recipe that my mother created and made!