| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Whole wheat flour |
| 2 | c | Sugar |
| 4 | ts | Baking soda |
| 4 | ts | Cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Cloves |
| 4 | c | (5 med.) shredded, peeled apples |
| 1 | c | Shredded carrots |
| 1 | c | Coconut |
| 1 | c | Raisins |
| 1 | c | Chopped walnuts or pecans |
| 1 1/2 | c | Oil |
| 1/2 | c | Milk |
| 4 | ts | Vanilla |
| 3 | Eggs, beaten |
INSTRUCTIONS
Heat oven to 350*. Line with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. Combine flours, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts; mix well. Add oil, milk vanilla and eggs; stir just until moistened. Fill muffin cups 3/4 full. Bake at 350* for 20 to 25 min. Around 36 muffins. This recipe comes from Pillsbury Classic Cookbooks---Country Baking & Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by LorTravel@aol.com on Mar 27, 1997
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”