I found this recipe in a book called the Inn at Angel Island by T. Kinkade and Katerine Spencer. These are wonderful . I made mine gluten free, but you can make them with regular flour. I don't usually make or eat things with lots of oil, but since it is the 4th of July, I wanted a treat (that is my excuse).
2& 1/4 cups unbleached all purpose flour (me all purpose gluten free flour from Bob's)
2 tsp Baking soda (I added about 1/2 tsp of baking powder to this for GF)
1 tsp xanthin gum if you are doing gluten free. Omit for regular .
3/4 cup brown sugar lightly packed (light or dark)
3/4 cup white sugar
2 tab cinnamon
1 tsp ground ginger
1/2 tsp allspice
2 cups grated carrots
1 cup crushed pineapple, packed in juice and DRAINED
3/4 cup raisins (golden ones preferred)
1/2 cup shredded coconut
1/2 cup walnuts or pecans
3 large eggs
1 tsp vanilla
1 cup canola oil
Directions:
Preheat oven to 350 F. Line 15-16 muffin tin places
In large bowl mix flour, baking soda, sugar, cinnamon, ginger, allspice (and if doing gluten free add xanthan gum and baking powder). Add carrots, pineapple, raisins, coconut, nuts and mix thoroughly.
In separate bowl, whisk eggs with vanilla and then add oil. Pour egg mixture into dry ingredients in THIRDS and blend well. (Do not over mix or muffins can turn out tough). Fill muffins to brim. Bake 25-35 minutes (watching carefully--mine took 25) or UNTIL toothpick or sharp thin knife in middle of muffin comes out clear. Cool 10-15 minutes and remove from tins.
Ps. If you don't have everything on hand you can improvise ;-)
No comments:
Post a Comment