September 6, 2012 Carrot Muffin Ingredients: Wheat flour 8% protein (normally AP flour) 300 grams Baking soda 12.

aking soda 12.5 grams Sugar 250 grams (can be reduced up to 20%) Eggs 4 Oil 188 ml Green Apples 2 Carrots 188 grams Raisin 113 grams Dried Coconut 56 grams Cinnamon 3 grams Baking soda 7.5 grams Cornstarch 19 grams

Utensils: ***NOTE: all utensils have to be clean and dry 10 containers 1 baking pan (bread pan) or multiple small ones Whisk Plastic scraper Mixer Spoon Peeler

Methods: 1. Preheat the oven to 180 degree C 2. Gather the ingredients and put each one into each individual bowls. 3. Bowl 1: a. Mix flour, cornstarch, baking soda 4. Bowl 2: a. Whisk eggs, oil, and sugar 5. Add Bowl 1 to Bowl 2 and mix gently 6. Shred carrots (big shred)

7. Shred apples (big shred) 8. Bowl 3: a. Toss gently carrots, apples, raisin, cinnamon, and coconuts 9. Add Bowl 3 to Bowl 1 and mix gently 10. Put into muffin pan (make sure to oil and flour muffin flour) about 200 grams per slot 11. Baked for about 20 minutes 12. Check for doneness. Check to make sure the center is dry 13. Take out and let rest on a rack for 15 -30 minutes

NOTE: 1. Make sure all ingredients do not include extra sugar or salt. 2. Eggs should be washed and dry before using. For cleanliness purpose 3. Note: Egg of 50 grams = 30 grams of egg white and 20 grams of yolk