Laura Bush'S Carrot Muffins

• 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

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

flour, baking soda, ground cinnamon, eggs, canola oil, vanilla, sugar, carrots, coarsley chopped

Taken from www.food.com/recipe/laura-bushs-carrot-muffins-103405 (may not work)