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Awesome Carrot Muffins-Grandma Morgenegg

Original recipe yields 18 servings

Ingredients:

  • 1 cup raisins
  • 2 cups warm water
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 3/4 cup brown sugar
  • 3 cups shredded carrots

Directions:

Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water, and set raisins aside.

Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, and brown sugar; beat well. Combine egg mixture and flour mixture; mix until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.

Bake in preheated oven for 20-30 minutes. Let cool for 30 minutes before frosting with either cream cheese frosting, plain frosting, or just a streusel drizzle.

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Apple Streusel Muffins

Makes 18 muffins

2 cups flour

1 cup sugar

1 1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 8 ounce carton of sour cream

1/4 cup margarine or butter melted

1 cup finely chopped apples

Streusel Topping

1/4 cup sugar

3 Tablespoons flour

1/4 teaspoon ground cinnamon

2 Tablespoons margarine or butter

  1. Preheat oven to 400 degrees. Generously grease 18 muffin cups or line with paper.
  2. In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, salt.
  3. In a small mixing bowl, beat eggs. Stir in sour cream and 1/4 cup melted butter. Add egg mixture to the flour mixture along with the chopped apples. Stir just until moistened.
  4. Spoon batter into muffin cups filling 2/3 full.
  5. To make the Streusel Topping: In a small bowl, stir together sugar, flour, and cinnamon. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Sprinkle a portion of the topping on each muffin.
  6. Bake for 20-25 minutes until the tops are golden.
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Pumpkin Chocolate Chip Muffins

3/4 cup sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1/4 cup water

1  1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

  1. Preheat oven to 400 degrees (or 375 for dark or large muffin pans).  Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, and eggs.  Add pumpkin and water.
  3. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt.  Add wet mixture and stir in chocolate chips.
  4. Fill muffin cups 2/3 full with batter.  Bake in preheated oven for 20 minutes (25 for large)
  5. Makes 12 regular or 6 large muffins.