Carrot Muffins

Delightful Carrot Muffins

Submitted by G. Grunfeld, Boro Park

The kitchen and I have been BFF for as long as I can remember. Trying new recipes was and still is my hobby. After a full day of work, I will head to the kitchen, instead of falling into bed.

This recipe is easy to make and so appreciated! It can be a snack or side dish for a weekday supper or a Yom Tov meal. Try it, the feedback will come!

YIELDS 32–34 MUFFINS

• 3 eggs
• 2 cups sugar
• 2¼ cups oil
• 3 cups flour
• 1 cup flaked coconut
• 2½ tsp baking soda
• 1 tsp salt
• 2½ tsp cinnamon
• 2 cups shredded carrots
• 1 Tbsp vanilla extract
• 1 11-oz (310-g) can mandarin oranges with juice

Preheat oven to 350°F (175°C).

In a large mixing bowl, mix together eggs, sugar, and oil. Add remaining ingredients and mix until combined.

Fill muffin cups three-quarters of the way full. Bake for 35–45 minutes, and enjoy!