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Preparation Time:  35 minutes
Yield: 18 muffins

Comment: While looking for a recipe for the Mystery Basket on carrots I began exploring. I found a wonderful website on all things carrot. www.carrotmuseum.co.uk. This is a recipe I found and made twice. Once with ripe bananas and the other with brand new bananas, both turned out great. On one batch I added cream cheese icing and it made a great lunch dessert. The muffins freeze beautifully.

2 cups grated raw carrots
2 bananas, mashed
2 cups flour
1 1/4 cups white sugar
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
3 large eggs
3/4 cup olive oil
1/2 cup toasted pecans or walnuts (if desired)

Preheat oven to 350°F.Combine everything in a bowl. Should be a liquid, sweet dough. (it will be less thick than other muffin doughs you may have made) Grease or line the muffin cups. Pour batter into a pan with 12 muffin cups. Bake for 20-25 minutes at 350°F or until you can stick a fork in and it comes out clean. Cool until completely cool, and ease out gently with a knife. EAT!

From: http://carrotmuseum.co.uk/recipes.html











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