| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Coarsely grated carrot |
| 1 |
|
Granny smith or other tart apple (peeled and grated) |
| 1/2 |
c |
Pecans (chopped) |
| 1/2 |
c |
Shredded coconut (unsweetened preferred) |
| 1/2 |
c |
Raisins |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Brown sugar (packed firm) or- (up to 3/4) |
| 1/4 |
c |
Honey (up to 1/3) |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 3 |
lg |
Eggs |
| 1 |
c |
Vegetable oil -OR- |
| 1/2 |
c |
Oil -and- |
| 1/2 |
c |
Plain yogurt |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
1/4 cup muffin tin (greased well) 350o F oven
I got this recipe from Gourmet Magazine a couple of years ago. I believe
this may be what you want.
Barbara Wasser's Kosher Kitchen Adapted from the Morning Glory Cafe,
Nantucket, "Barbara's way"
1. Into a large bowl sift together the flour, baking soda, cinnamon and
salt, add the brown sugar.
2. Stir in the carrots, raisins, pecans, coconut, and apples; set aside.
3. In a small bowl whisk together the eggs, oil (yogurt) and vanilla
extract and add this to the flour mixture, stirring until it is just
combined.
4. Spoon the batter into well greased muffin tins (1/4 cup size ), filling
them to the top.
5. Bake the muffins in batches if necessary, in the middle of a pre-heated
350o F oven for 30-35 minutes, or until they are springy to the touch.
6. Allow to cool for five minutes and turn out onto a rack.
Makes about 17 muffins.
***NOTE: Do not use butter/oil/shortening. Spray lightly with PAM.
***NOTE: Omit nuts, or reduce by half. If omitting, you can substitute with
almond extract for a little bit of nutty flavor. Or try substituting Grape
Nuts cereal for a similar texture.
***NOTE: Omit coconut completely!! It is practically swimming in fat. Use
coconut extract instead if you can't live without the flavor.
***NOTE: You can increase raisins or add another dried fruit to make up for
the volume lost from omitting the pecans and coconut, but it is not
necessary.
***NOTE: Substitute 6 egg whites or 3/4 cup Egg Beaters egg substitute and
throw away the yolks. That's where all the nasty stuff is.
Posted to JEWISH-FOOD digest V97 #060 by Linda Shapiro <lss@coconet.com> on
Feb 21, 1997.
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