Now closed, the Grant Corner Inn was famous in Santa Fe, New Mexico for its lavish breakfasts. This recipe was adapted from the Grant Corner Inn Breakfast and Brunch Cookbook.


2 cups sifted all-purpose flour

¾ cup granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground mace

½ teaspoon salt

½ cup firmly packed light brown sugar

1-1/2 cups finely grated carrot (about 3 medium)

½ cup golden seedless raisins

1 (8 ounce) can crushed pineapple with juice

3 eggs, well beaten

½ cup vegetable oil

2 teaspoons vanilla extract



1.Preheat oven to 350*. Grease 24 (2-1/2 inch) muffin cups well or line with crinkly paper cups; set pans aside.

2. Sift flour, granulated sugar, soda, cinnamon, mace and salt into a large bowl; work in brown sugar until uniformly fine. Add carrots and raisins, tossing well to dredge; make a well in center.

3. Mix pineapple, eggs, vegetable oil and vanilla in medium bowl. Dump into well in dry ingredients and stir only enough to blend.

4. Divide batter among muffin cups and bake about 25 to 30 minutes until golden and springy to the touch.

5. Cool muffins in pans at least 10 minutes before removing. Serve warm.

NOTE: To make a quick processor version, pulse flour, granulated sugar, soda, cinnamon, mace, salt and brown sugar in food processor fitted with metal chopping blade 10 to 15 times until uniformly fine; empty into a large bowl. Add raisins and toss well to dredge; make a well in center. Peel and chunk carrots, then process until fairly finely grated. Add pineapple, unbeaten eggs, oil and vanilla and pulse several times to combine. Dump into well in dry ingredients, stir just enough to combine, then bake as directed above. Makes about 2 dozen.


adapted from Jean Anderson, The American Century Cookbook

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