| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Oil |
| 1 |
c |
Plain yoghurt |
| 1 |
c |
Grated carrot |
| 1/2 |
c |
Chopped walnuts |
| 3 |
c |
Self-raising flour |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
WET MIX
DRY MIX
Preheat oven to 400°F, prepare pans. Beat together the eggs, sugar, oil &
yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix.
Place in muffin pans & bake for 20-25 mins. Makes 12. Variations:
1. Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
2. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if desired.
3. Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
4. Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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