| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Breakfast &, Tried & tru | 12 | Servings | |
INGREDIENTS
| 1 | Carrot, peeled & shredded | |
| 1 | Granny Smith apple, cored & | |
| shredded | ||
| 1/2 | c | Oil |
| 2 | Eggs | |
| 1/3 | c | Sugar |
| 2 | t | Vanilla |
| 1/2 | c | Coconut shreds, unsweetened |
| 1/3 | c | Raisins |
| 1/3 | c | Pecans |
| 3/4 | c | Flour, whole-grain wheat |
| 1/2 | c | Rolled oats, old-fashioned |
| 3 | T | Wheat germ |
| 1 | t | Baking soda |
| 3/4 | t | Cinnamon |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/4 | t | Ground ginger |
| 1/8 | t | Nutmeg |
INSTRUCTIONS
Preheat oven to 375. Process oil, eggs, sugar and vanilla until well-blended - about 30 seconds. Scrape down the bowl. Add carrot, apple and remaining ingredients. Pulse until just combined, 6-8 times, scraping down bowl as necessary. Do not overprocess. Divide batter among 1/3-cup muffin tins, filling 3/4 full. Bake about 20 minutes - until tester comes out clean. Recipe by: Cuisinart Cook Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on May 13, 1998
A Message from our Provider:
“Nothing ruins the truth like stretching it.”