| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy, Grains |
Dutch |
Muffins, Fruits, Penndutch, Salads |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All-Purpose Flour |
| 1/2 |
c |
Whole Wheat Flour |
| 1 |
tb |
Baking Powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
| 3 |
tb |
Avocado Oil |
| 1 |
c |
Carrots; coarsley grated |
| 3/4 |
c |
Dried Apricots; chopped or |
| 3/4 |
c |
Whole Raisins |
| 1/2 |
c |
Walnuts; coarsley chopped |
INSTRUCTIONS
In a large bowl mix flour, baking powder and salt. In another bowl whisk
sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts.
Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4" muffin
tin cups greased with additional avocado oil. Bake in a 375o oven for about
20 minutes, until just springy to the touch. Serve warm. Source: Calavo
Posted to MC-Recipe Digest V1 #750 by kriegz <kriegz@bccom.com> on Aug 20,
1997
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