Carrot Cake Muffin Tops

Ingredients

• 1⁄2 cup raisins
• 1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1⁄2 tsp. Nielsen-Massey Pure Almond Extract
• 2 cups unbleached all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 3⁄4 tsp. salt
• 3 large eggs
• 1⁄2 cup canola oil
• 1 cup firmly packed dark brown sugar
• 2 cups coarsely shredded carrot (about 3 carrots)
• 1 cup chopped pecans
• 1⁄3 cup crushed pineapple
• 1⁄4 cup sweetened shredded coconut
• 1 tbsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Instructions

• Preheat oven to 350⁰F. Lightly coat a non-stick muffin top tin with cooking spray.
• To a small bowl, add raisins, vanilla and almond extracts; stir to coat and set aside.
• Then to a medium bowl, add flour, cinnamon, baking soda and salt; whisk to blend and set aside.
• To a large bowl, add eggs and whisk. Add oil and brown sugar; whisk until blended. Add dry ingredients one half at a time; gently stir after each addition. Add carrots, pecans, pineapple, coconut and raisins; stir until just combined.
• Evenly spread about 1⁄3 cup batter into each muffin top cup. Sprinkle 1⁄4 teaspoon of vanilla sugar evenly over each muffin top before baking. Bake one batch at a time until done, about 15-18 minutes. Cool on a wire rack. Store in an airtight container.