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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    info@tuckinn.com
On the Web at: www.tuckinn.com

WENHAM TEA HOUSE CARROT MUFFINS

3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 ¼ cup oil
2 tsp vanilla
2 cups grated carrots
½ cup drained, crushed pineapple
4 eggs

Combine dry ingredients. Add remaining ingredients in order listed with eggs last. Bake at 350 for 20-30 minutes. Makes about 24 muffins. For Carrot Cake, multiply by 1 ½ times to fill 12 ½ “ by 9 “ pan and bake 45-50 minutes. Cover with tin foil, if top begins to burn.

carrot-cake