CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Jewish |
|
9 |
-10 large |
INGREDIENTS
1 |
c |
Sugar |
2/3 |
c |
Oil |
2 |
lg |
Eggs; beaten |
1 1/2 |
c |
Flour |
2 |
ts |
Baking powder |
1 |
ts |
Baking soda |
1 |
ts |
Cinnamon |
1/2 |
ts |
Salt |
1 |
ts |
Vanilla |
1 |
c |
Finely grated carrot |
1 |
c |
Crushed pineapple; drained |
INSTRUCTIONS
In bowl combine sugar, oil & eggs. In another bowl, combine flour, baking
powder & soda, cinnamon & salt & mix well. Add dry ingredients to the first
mixture & stir to moisten. Add carrots, pineapple & vanilla. Fill greased
muffin tins to the top & bake at 375` for 20 minutes.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Oct
21, 1998, converted by MM_Buster v2.0l.
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