The Kennebec Inn

Bath, Maine

Specialty Recipe

"Muffin Lady" Carrot Muffins

Ingredients

2 cups grated carrot

1-1/2 cups sugar

1 cup oil

3 eggs, room temperature

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground mace

2 Tablespoons orange marmalade

2 Tablespoons crushed canned pineapple

1/2 cup chopped walnuts

1/4 cup shredded coconut

These are sweet, flavorful, cupcake-style muffins. You can make the batter in advance and refrigerate or freeze it. You can also freeze the finished muffins after they are baked. For some reason, these muffins have almost a better flavor after being frozen.

Preheat oven to 350 degrees. Line up each cup of the muffin tin with strips of baking parchment paper or paper muffin liners. Combine the carrots, sugar, oil, and eggs. Set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and mace. Gradually add the dry mixture to the carrot mixture. Fold in the marmalade, pineapple, nuts, and coconut. Spoon the batter into the prepared muffin pans. Bake in the preheated oven for 30 to 35 minutes, until done.

Yields: Twelve 6-ounce muffins

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• Kennebec Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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