| 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
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