Glorious Morning Muffins

14 Nov
This recipe is adapted from General Mills (Gold Medal Flour).  The taste is very similar to carrot cake without the cream cheese.  The muffins are simply smashing!







·         2 eggs
·         3/4 cup canola oil
·         1/4 cup milk
·         2 teaspoons vanilla
·         2 cups unbleached flour
·         1 cup packed brown sugar
·         2 teaspoons baking soda
·         2 teaspoons ground cinnamon
·         1/2 teaspoon salt
·         1 1/2 cups shredded carrots (2 to 3 medium)
·         1 cup shredded peeled apple
·         1/2 cup coconut
·         1/2 cup golden raisins
·         1/2 craisins (dried cranberries)
·         1/4 cup crushed pineapples (drained)
·         1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Place paper baking cup in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
  3. In a large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended.
  4. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened.
  5. Stir in carrots, apple, coconut, raisins, craisins, pineapples, and walnuts.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool 5 minutes; remove from pan.
Twist:  Craisins, golden raisins, crushed pineapples and walnuts.
Leave a comment

Posted by on November 14, 2011 in Muffins


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: