| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
|
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Granulated sugar |
| 2 1/4 |
c |
Flour |
| 1 |
tb |
Ground cinnamon |
| 2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Shredded coconut |
| 1/2 |
c |
Raisins |
| 2 |
c |
Grated carrot; (4 large) |
| 1 |
|
Apple; shredded |
| 8 |
oz |
Crushed pineapple; drained |
| 1/2 |
c |
Pecans or walnuts |
| 3 |
lg |
Eggs |
| 1 |
c |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Sift together the sugar, flour, cinnamon, baking soda and salt into a large
bowl. Add the fruit, carrots and nuts and stir to combine. In a separate
bowl whisk the eggs with the oil and vanilla. Pour this mixture into the
bowl with the dry ingredients and blend well. Spoon the batter into cupcake
tins lined with muffin papers. Fill each cup to the brim. Bake in a
preheated 350° F oven for 35 minutes or until a toothpick inserted into the
center of a muffin is withdrawn clean. Cool the muffins in the pan for 10
minutes, then turn out and finish cooling on a rack. These muffins need 24
hours for ripening to develop their full flavor. They also freeze extremely
well. Recipe adapted from "A Kitchen Collection:Sconset Cafe" by Pamela
McKinstry (On-Cape Lithographers, 1985)
YIELD: 16 muffins
PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipelu-digest Volume 01 Number 449 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998
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