Carrot Muffins

By patticakes

Ingredients

• for 6 - 7 jumbo muffins:
• 3/4 cup oil
• 1 c sugar
• 2 large eggs
• 1 cup grated carrot
• 1 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 cup chopped walnuts
• 1 tsp vanilla, optional
• 1/2 cup raisins
• for 24 -28 jumbo muffins:
• 3 cup oil
• 4 cups sugar
• 8 large eggs
• 4 cups grated carrot
• 5 cups flour
• 2 TBS baking powder
• 4 tsp salt
• 5 tsp cinnamon
• 2 cups chopped walnuts
• 4 tsp vanilla, optional
• 2 cups raisins
• for 48-56 jumbo muffins:
• 6 cup oil
• 8 cups sugar
• 16 large eggs
• 8 cups grated carrot
• 10 cups flour
• 4 TBS baking powder
• 8 tsp salt
• 3 TBS + 1 tsp cinnamon
• 4 cups chopped walnuts
• 2 TBS vanilla, optional
• 4 cups raisins

Preparation

Step 1

Preheat oven to 350.

Put oil, sugar, eggs, carrots and vanilla in the mixer bowl and mix very well, first at low speed and then at medium speed for several seconds. Add flour, baking powder, cinnamon and salt, beat on low speed just until incorporated. Do not overmix. Once the mixture is homogeneous, you are done. Overbeating makes the muffin tough. Add walnuts and raisins and mix thoroughly.

Spray pam into muffin tins. Scoop batter into tins, using an ice cream scoop. Use one level ice cream scoopful of batter per muffin.

Bake for about 20 minutes. To test for doneness, stick a toothpick in the center of a muffin. If the toothpick comes out clean (with no batter stuck to it), the muffins are done.