Breads & Breakfasts

Marvelous Munchy Muffins Elaine & Craig

These are better the next day, just warm them up! These also freeze well.

1 & 1/4 cups granulated sugar
1/4 cup whole-wheat flour
2 cups unbleached flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut or 1/2 cup coarse bran flakes
1/2 cup golden raisins
2 cups carrots, grated
1 Granny Smith apple, shredded
1 8-ounce can crushed unsweetened pineapple, drained
3/4 cups walnuts, coarsely chopped (optional)
3 eggs or 6 egg whites
1 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, sift together the sugar, flour, cinnamon, baking soda and salt. Add the coconut or bran flakes, raisins, carrots, apple, pineapple and nuts. Stir to combine. In a separate bowl, beat the eggs or egg whites with the oil and vanilla. Pour mixture into dry ingredients and blend well.

Spoon batter into muffin tins, which have been greased or lined with muffin papers. Fill almost to the brim. Bake for 25 minutes or until tester comes out clean. Cool in pan for 10 minutes and turn out onto a rack.

16-24 muffins

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