Soft & Moist Carrot Muffins


▢ 2 cups flour
▢ 2 teaspoons baking soda
▢ 2 teaspoons cinnamon
▢ ½ teaspoon salt
▢ 1 cup sugar
▢ 1 cup vegetable oil
▢ 3 eggs
▢ 2 cups raw carrot shredded
▢ 1 apple peeled and shredded
▢ ½ cup raisins


Preheat oven to 350°. Greased or line muffin tins.
In a large bowl whisk together flour, baking soda, cinnamon, and salt.
Whisk sugar, oil, and eggs in a separate bowl.
Stir egg mixture into dry ingredients just until combined.
Lightly fold in carrots, apples and raisins.
Divide the mixture into prepared muffin tins
Bake 23-26 minutes or until tops are golden and a toothpick comes out clean.

Recipe Notes
Keep muffins in a zippered bag or airtight container at room temperature for up to 5 days. Put a slice of bread in the container to help absorb excess moisture.
Freeze when they are fully cooled by popping them in a zippered bag. They should keep about a month in the freezer.


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