In my quest to learn to cook with food storage, I tried the following recipe. Cory and Adam really liked it.
2 C. brown sugar
1 c. oil
3 eggs (powdered)
1 c. dried carrots
1 small can crushed pineapple, drained
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, chopped
Before you begin, add 2 cups cold water to dried carrots and let sit for 20 minutes. Also, soak the raisins in warm water for 10 minutes.
Grease muffin pans. Beat together brown sugar, oil, and eggs. Stir in carrots and pineapple. Blend dry ingredients together, then combine with wet ingredients. Add vanilla, raisins, and nuts. Pour into pans and bake at 350 for 20 minutes. Makes 24 muffins.
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