Carrot
Muffins
Basic
Muffins
Ingredients
2
cups white flour
2
teaspoons baking powder
½
teaspoon salt
2
tablespoons sugar
1
egg, slightly beaten
1
cup milk (carrot juice from 1 large carrot)
¼
cup melted butter
Method
1.
Preheat the oven to 375°.
2.
Butter muffin pans.
3.
Mix the flour, baking powder, salt, and
sugar in a large bowl.
4.
Add the egg, milk (carrot juice) and
butter stirring only enough to dampen the flour, the batter should not be
smooth.
5.
Spoon into the muffin pans, filling each
cup about two-thirds full.
6.
Bake for about 20-25 minutes.
Carrot
Muffins were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer
CookBook, the chapter on “Muffins”, Recipe is on page 592 of the Twelfth
Edition.
Note from The Fannie Farmer CookBook: What could be nicer than warm muffins wrapped
in a napkin on the morning breakfast table?
And they are so quick and easy to make, particularly since the
ingredients are only lightly mixed, not beaten smooth. .
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