Style: America dessert
Makes: 12 muffin
Rating - 4/5
Last prepared - 7-Jan-2017
Brown sugar - 3/4 cup
Molasses - 1/4 cup
Baking soda - 2 tsp
Cinnamon powder - 2 tsp
Ground ginger - 1/2 tsp
Salt - 1/2 tsp
Eggs - 3 (room temp)
Butter - 6 tbsp (room temp)
Canola/Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Lemon juice - 1 tbsp
Raisins - 1/2 cup
Walnuts - 1/2 cup chopped
Shredded coconut - 1/2 cup
Granny smith apple - 1/2 grated
Carrots - 2/3 cups grated
Makes: 12 muffin
Rating - 4/5
Last prepared - 7-Jan-2017
Ingredients
All-purpose flour - 2 cups siftedBrown sugar - 3/4 cup
Molasses - 1/4 cup
Baking soda - 2 tsp
Cinnamon powder - 2 tsp
Ground ginger - 1/2 tsp
Salt - 1/2 tsp
Eggs - 3 (room temp)
Butter - 6 tbsp (room temp)
Canola/Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Lemon juice - 1 tbsp
Raisins - 1/2 cup
Walnuts - 1/2 cup chopped
Shredded coconut - 1/2 cup
Granny smith apple - 1/2 grated
Carrots - 2/3 cups grated
Preparation method
- Preheat oven to 350 F
- Soak raisins in hot water for at least 10 mins
- Mix AP flour, baking sod, cinnamon powder, ginger powder, salt in a bowl. Then add brown sugar and mix well
- Whip egg a little until mixed
- Squeeze water out of raisins.
- Add to egg along with butter, oil, molasses vanilla, lemon juice, coconut, apple carrots and walnuts. Mix with spoon just enough. Do not overdo.
- Pour into muffin cups and bake for 20-25 mins. Poke-test to see if done
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