Gold Surprise Muffins

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The surprise in these muffins is carrot. It makes the muffins sweet and moist. I usually add ½ cup chopped nuts also.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes about 12 muffins.


    • 1/4 cup shortening
    • 1/4 cup brown sugar
    • 2 eggs
    • 1 tbsp lemon juice
    • 1 tbsp water
    • 1 cup finely shredded carrots, lightly packed
    • 1/2 cup sifted Stone-Buhr unbleached bread flour
    • 1/2 cup 7-grain cereal
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp ground ginger


Beat shortening and sugar together until creamy. Add eggs; beat until light and fluffy. Add lemon juice, water, and carrots; stir until well blended. Combine remaining ingredients; add to carrot mixture and stir only until dry ingredients are moistened. Fill greased muffin pans two-thirds full. Bake at 400 degrees for 20 minutes or until muffins start to pull away from sides of pan. Makes about 12 muffins.
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