| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Muffins |
24 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 1 |
c |
Whole wheat flour |
| 3/4 |
c |
Sugar |
| 2 1/2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 2 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 2 1/3 |
c |
Carrots; peeled; shredded |
| 2 1/3 |
c |
Apples; peeled; shredded |
| 2/3 |
c |
Coconut |
| 2/3 |
c |
Raisins |
| 2/3 |
c |
Walnut pieces |
| 3 |
|
Eggs; beaten |
| 1/2 |
c |
Oil |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Unsweetened applesauce |
| 3/4 |
c |
Plain or vanilla yogurt |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:25 Preheat oven to 350. Spray or
grease cups of muffin pans. In medium mixing bowl, combine fours, sugar,
baking soda, baking powder, cinnamon, and salt. Set aside. In large mixing
bowl, combine carrots, apples, coconut, raisins, and walnuts. Add eggs,
oil, vanilla, applesauce, and yogurt. Combine flour mixture with
ingredients in large mixing bowl. Mix just to moisten dry ingredients.
Divide batter into 24 muffin cups. Bake 20 - 25 minutes or until tester
inserted comes out clean. Remove muffins from pan to wire rack to cool.
Serve with softened or whipped cream cheese.
Source: Have Breakfast with Us. . .Again.
Posted to MC-Recipe Digest V1 #754 by Nancy Berry <nlberry@prodigy.net> on
Aug 21, 1997
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