October 7, 2005, Newsletter Issue #250: Bread
Tip of the Week
Carrot Muffins
1-1/2 cups Sugar
1-1/4 cups Corn Oil
3 Eggs
3 cups Flour
2 tsp. Baking Powder
1-1/2 tsp. Baking Soda
1/4 tsp. Salt
2 tsp. Cinnamon
2 cups Grated Carrots
Preheat oven to 345 degrees F. Cream sugar and oil, add eggs one at a time, beating well after each addition. Add dry ingredients and mix well. Stir in carrots, pour into prepared muffin pans and bake 20-25 minutes or until center springs back when touched.
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