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.