| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Breads & ce, Breakfast g | 18 | Servings | |
INGREDIENTS
| 2 | Eggs; beaten | |
| 1/3 | c | Vegetable oil |
| 1/2 | c | Applesauce |
| 1 | ts | Vanilla |
| 1 1/2 | c | Flour |
| 3/4 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | c | Apple; shredded |
| 1/2 | c | Carrot; shredded |
| 1/2 | c | Coconut; flaked |
| 1/2 | c | Raisins |
| 1/4 | c | Nuts; chopped |
INSTRUCTIONS
Combine eggs, oil, applesauce and vanilla. Mix well. Add flour, sugar, soda, cinnamon, apple, carrot, cooconut, raisins and nuts; mix until blended. Spoon batter into paper-lined muffin cups, fill cups half full. Microwave 6 muffins at a time, uncovered, 2 to 2 1/2 minutes or until no longer doughy. Rotate pan once. Continue with remaining batter. Makes 18 muffins at 160 calories, 6 grams fat. Tip: You can line microwave-safe custard cups with cupcake liners. Pour the batter into the cups and microwave the muffins. Recipe by: Microwave Times Posted to Bakery-Shoppe Digest by Mary <[email protected]> on Apr 05, 1998
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