| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
Muffins |
15 |
Muffins |
INGREDIENTS
| 1/2 |
c |
Raisins |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 2 |
c |
Grated peeled carrots |
| 1 |
lg |
Tart green apple, peeled, cored, and grated |
| 1/2 |
c |
Sliced almonds or walnuts |
| 1/2 |
c |
Shredded sweetened coconut |
| 3 |
|
Eggs |
| 2/3 |
c |
Vegetable oil |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Soak raisins in hot water to cover for 30 minutes. Drain thoroughly.
Preheat oven to 350xF. Generously grease fifteen 1/2-cup muffin cups or
line with paper baking cups. Mix flour, sugar, baking soda, cinnamon and
salt in bowl. Stir in raisins, carrots, apple, nuts, and coconut.
Beat eggs with oil and vanilla to blend. Stir into flour mixture until just
combined. Divide batter among muffin cups. Bake until muffins are golden
brown and tester inserted in centers comes out clean, 20 to 22 [25 to 35]
minutes. Cool 5 minutes. Remove from pan. Serve at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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