Olga Rumen’s Carrot Muffins

This recipe drove thousands of hungry students into a feeding frenzy at the University of British Columbia “way back when”!

Olga Rumen’s Carrot Muffins:

4 eggs

1 c. (250 mL) granulated sugar

3 c. (750 mL) whole wheat flour

2-1/2 tsp. (12.5 mL) baking powder

1-1/2 tsp. (7.2 mL) baking soda

1/2 tsp. (2.5 mL) salt 

2 tsp. (10 mL) cinnamon

1 tsp. (5 mL) nutmeg

1 c. (250 mL) vegetable oil (I use canola - NP)

One 10-oz. (300 mL) can crushed pineapple, well drained (see Note)

2 c. (500 mL) grated carrots

1 c. (250 mL) finely chopped dates

Preheat over to 350 deg. F. Have all ingredients at room temperature. Beat eggs and sugar well. Set aside. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients and oil alternately to egg-sugar mixture, beginning and ending with oil. Add pineapple, carrots, and dates. Spoon into ungreased paper liners in muffin pans. Bake 30 min. or until muffins test “done” when a toothpick poked near center of a muffin emerges dry. Makes 18-to-20 standard-sized muffins.