Name: Beet & Carrot Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 3/4 cup oil; 1 1/2 cups sugar; 3 eggs; 1 teaspoon vanilla; 1 tablespoon water; 2 cups flour; 1 teaspoon cinnamon; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 cup raw beets, grated; 1 cup raw carrots, grated; 1 cup raisins (optional)

Beet & Carrot Muffins

Print Recipe

Author: Prairie Californian
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 12 1x

Ingredients

Scale

3/4 cup oil
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 tablespoon water
2 cups flour
1 teaspoon cinnamon
3 teaspoons baking powder
1/4 teaspoon salt
1 cup raw beets, grated
1 cup raw carrots, grated
1 cup raisins (optional)

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Instructions

Beat the oil, sugar, eggs, vanilla, and hot water until well combined. Add the rest of the ingredients. Fill the muffin cups and cake at 350 degrees for 20 – 25 minutes.

Notes

This recipe can also be baked in a loaf pan or angel cake pan.

Find it online: https://prairiecalifornian.com/beet-carrot-muffins-featuring-teresa-falk/