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Pear Carrot Cranberry Muffins

Serving: Yield: 100 servings

Ingredients

  • 12 cups of all purpose flour
  • 8 cups of whole wheat flour
  • 10 cups of granulated sugar
  • 6Tbsp+ 2tsp of baking soda
  • 6 Tbsp of cinnamon, ground
  • 4 Tbsp of salt
  • 16 cups of carrots, grated
  • 5 cups of dried cranberries
  • 5 cups of toasted walnuts (optional)
  • 5 cups of coconut
  • 14 of medium pears, grated
  • 30 of eggs
  • 7 cups of vegetable oil
  • 2 Tbsp of vanilla

Steps

  1. Add carrots, cranberries, walnuts (if using), coconut, and grated pear to dry ingredients and mix well.
  2. Whisk together eggs, oil, and vanilla until slightly lighter in color and add to other ingredients, stirring gently to combine.
  3. Scoop into standard-size muffin tins with paper liners and bake at 350 degrees for 30 to 35 minutes.

Sourced from: Farm Flavor

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