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Wenham Tea House Carrot Muffins

From TUCK INN BED & BREAKFAST
3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/4 cup oil
2 tsp vanilla
2 cups grated carrots
1/2 cup drained, crushed pineapple
4 eggs

Combine dry ingredients. Add remaining ingredients in order listed with eggs last. Bake at 350 for 20-30 minutes. Makes about 24 muffins. For Carrot Cake, multiply by 1 1/2 times to fill 12 1/2" by 9" pan and bake 45-50 minutes. Cover with tin foil, if top begins to burn.