Laura Bush'S Carrot Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 eggs (room temperature)
3/4 cup canola oil or 3/4 cup sunflower oil
1 teaspoon vanilla
1 cup sugar
1 1/2 cups shredded carrots
1/2 cup coarsley chopped pecans

Preparation

Preheat oven to 350 degrees.
Line 12 muffin molds with paper cup liners.
Combine flour, baking soda and cinnamon in a medium bowl.
Place the eggs, oil, vanilla and sugar together in a mixing bowl.
Whisk for about 5 minutes.
Stir in flour mixture until combined.
Stir in carrots and pecans.
Fill cups 3/4 full.
Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).
Cool in pan for about 5 minutes and invert the muffins into a rack.