1/2 cup90 g raisins 1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Almond Extract 2 cups250 g unbleached all-purpose flour 2 teaspoons2 teaspoons ground cinnamon 1 teaspoon1 teaspoon baking soda 3/4 teaspoon3/4 teaspoon salt 3 large eggs 1/2 cup120 ml canola oil 1 cup200 g firmly packed dark brown sugar 2 cups280 g coarsely shredded carrot (about 3 carrots) 1 cup110 g chopped pecans 1/3 cup60 g crushed pineapple 1/4 cup23 g sweetened shredded coconut 1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Preheat oven to 350 degrees F180 degrees C. Lightly coat a non-stick muffin top tin with cooking spray.
To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.
Evenly spread about ⅓ cup batter into each muffin top cup. Sprinkle 1/4 teaspoon1/4 teaspoon of vanilla sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.
Makes 1 Dozen
Serv Size 1 Muffin
Amount Per Serving
Calories fom Fat 44
% Daily Value*
Total Fat 18g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrate 45g
Dietary Fiber 3g
Vitamin A 63%
Vitamin C 3%
*Percent Daily Values are based on a 2,000