MY three c.c.c. muffins.(cranrains carrot cake.

My Three C.c.c.  Muffins.(cranrains  Carrot Cake. Recipe

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maria maxey


was passed to me from old friend. And now its my to share with the world.WE loved sharing this muffins hot off the oven, and sharing some old stories. REST IN PEACE . A.SMITH


★★★★★ 1 vote

20 Min
25 Min


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3/4 c
brown sugar, firmly packed
2/3 c
canola oil
1 tsp
almond pure extract
1 3/4 c
whole wheat flour
1/4 c
wheat germ
2 tsp
baking soda
1 tsp
ground cinnamon
1 tsp
1/2 c
1/3 c
sweetened flaked coconut
2 c
grated fine carrots
1 c
chopped walnuts
1 can(s)
(8 oz ) can crushed pineapple,drained (save juice for something)
1/4 c
skin milk(or almond soy milk)

How to Make MY three c.c.c. muffins.(cranrains carrot cake.


  • 1HEAT OVEN TO 400*. LINE standard 12-cup
    muffin pan with paper liners OR spray bottom of muffin pan with cooking spray.
  • 2WHISK brown sugar,eggs oil and almond extract in medium bowl until well blended
  • 3COMBINE flour,wheat germ ,baking soda,salt cinnamon and salt .In large bowl stir in raisins and coconut.
    STIR into egg mixture; fold in carrots, walnuts,pineapple and milk.

    (BATTER will be very thick BUT not shouldn't dry)
  • 4(4) SPOON batter into muffin pans ( or you can use a very small mini loaf pans.
    Bake 20 to 25 minutes or until tops are golden brown and toothpick comes out clean.
  • 5TIP you might have check muffins vary depending on the depth of muffin cups or loafs
  • 6ENJOY FOR I DO AND ITS VERY HEALTH,great on the road trip or breakfast,with yogurt and slice melon and cup of milk or coffee,or just it by itself.ITS SO YUMMMY NUTTY FOR YOUR TUMMY LOVE GRAME"S

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