This is such an obvious choice for The Hippy in the Kitchen.
It evokes muffins from the 60's and 70's. These make a great gift to deliver to friends early Christmas morning. Deliver them warm, in a Christmas Tea Towel lined basket, with a recipe card attached.
4 C Flour
2 1/2 C Granulated Sugar
4 tsp Baking Soda
4 tsp Cinnamon
1 tsp Salt
4 C grated Carrots. Start with 8 Carrots.
1 C Golden Raisins
1 C chopped Pecans
1/2 C Sweetened Coconut Flakes
2 Apples, peeled and grated. I prefer Jonagold.
1 1/4 C Vegetable Oil
2 tsp Vanilla
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 C Muffin Tin brushed with Pan Release Mix Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each, mixed in a jar and refrigerated. I always have it available for all of my baking needs.
In a karge mixing bowl:
Fold in Carrots by hand.
In a small bowl:
Gradually add the Flour to the mixture and create a batter.
Use a Cupcake Scoop and fill the cups 2/3 full.
Bake for 20 - 25 minutes. They should be golden brown.
Remove the pan to a rack and cool for 10 minutes.
Release the muffins to the rack and cool completely.
Peace in the Kitchen!