Yield: 30 Servings
|4 cups||All purpose flour|
|4 teaspoons||Baking soda|
|4 cups||Coarsely grated carrots|
|1 cup||Chopped pecans|
|1 cup||Sweetened shredded coconut|
|2 \N||Tart apples; peeled and grated|
|2 cups||Vegetable oil|
Into a large bowl sift together the flour, the sugar, the baking soda, the cinnamon and the salt and stir in the carrots, the raisins, the pecans, the coconut and the apples. In a bowl whisk together the ggs, the oil, and the vanilla, add this mixture to the flour mixture, and stir the batter until it is just combined. Spoon the batter into well-buttered ⅓ cup muffin tins, filling them to the top, and bake the muffins, in batches if necessary, in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until they are springy to the touch. Let the muffins cool in the tins for 5 minutes and turn them out onto a rack. Makes about 30 muffins.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .