Monday, February 18, 2013

Carrot Muffins

Carrot Muffins

Basic Muffins


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


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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Thank You!

Shirley-Ann Pearman

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