SOUTHMORELAND ON THE PLAZA RECIPE OF THE MONTH – Carrot Walnut Muffins

We’ve received raves about our yummy carrot nut muffins, introduced to Southmoreland by Mark’s mom Betty, and oodles of requests for the recipe. In honor of the 63rd Annual Carrot Capitol Festival held last month in Mark’s home town of Holtville, California, we offer this recipe for your enjoyment.

Ingredients
1 ½ C Flour
1 ½ t Baking Soda
¼ t Cinnamon
¾ C Sugar
½ t Salt
2 Eggs, Beaten
½ C Vegetable Oil
1t Vanilla
1 ½ C Grated Carrots
1 ½ c Chopped Walnuts

Instructions
Preheat oven to 350 degrees. Coat a standard muffin tin with cooking spray and set aside. In a large mixing bowl combine flour, baking soda, cinnamon, sugar and salt. In a separate bowl combine eggs, oil, and vanilla. Fold the wet ingredients into the dry. After a few strokes fold in the carrots and walnuts being careful not to over mix. Spoon the batter into the prepared muffin tin and bake for 15 to 20 minutes until muffins are golden brown and tester inserted into the middle comes clean. Let muffins cool and remove from tins. Makes 10-12 muffins.

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