Recipe - Carrot Cupcakes

2 cup Carrots; grated
1 One half cup Sugar
1 cup Oil
3 Eggs
2 cup Flour
2 teaspoon Baking Powder
1 teaspoon Baking Soda
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One fourth teaspoon Mace
2 tablespoon Orange Marmalade
2 tablespoon Crushed Pineapple
One half cup Chopped Walnuts
One half cup Shredded Coconut Meat
One half Recipe Your Favorite
Frosting

Oven 350°

Preheat oven. Line wach cup of a standard muffin pan with strips of baking
parchment or muffin liners.

Combine carrots, sugar, oil and eggs. Set aside.

Sift together the flour, baking powder, soda, saalt cinnamon, nutmeg and
mace. Gradually add the dry mixture to the carrot mixture. Fold in the
marmalade, pineapple, nuts and coconut. Spoon batter into prepared muffin
pans. Bake in oven for 30 to 35 minutes, until done. Cool, then frost.

Makes 12 6 oz. cupcakes. Each serving 566 cal.

Palm Beach Post2/26/98 billspa@icanect.net

Formatted with TXTOMC

Recipe by: Linda Fisher "The Muffin Lady"

Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
29, 1998