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Add a photoServings: 12
Ingredients
- 1 1/4 c. Granulated sugar
- 2 1/4 c. Flour
- 1 Tbsp. Grnd cinnamon
- 2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Shredded coconut
- 1/2 c. Raisins
- 2 c. Grated carrot, (4 large)
- 1 x Apple, shredded
- 8 ounce Crushed pineapple, liquid removed
- 1/2 c. Pecans or possibly walnuts
- 3 lrg Large eggs
- 1 c. Vegetable oil
- 1 tsp Vanilla extract
Directions
- Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add in the fruit, carrots and nuts and stir to combine. In a separate bowl whisk the Large eggs with the oil and vanilla. Pour this mix into the bowl with the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each c. to the brim. Bake in a preheated 350 F oven for 35 min or possibly till a toothpick inserted into the center of a muffin is withdrawn clean. Cold the muffins in the pan for 10 min, then turn out and finish cooling on a rack. These muffins need 24 hrs for ripening to develop their full flavor. They also freeze extremely well. Recipe adapted from "A Kitchen Collection:Sconset Cafe" by Pamela
- YIELD: 16 muffins
- PREPARATION: 30 min plus baking and cooling times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 409 | |
| Calories from Fat 194 | 47% |
| Total Fat 22.05g | 28% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.47g | |
| Cholesterol 52mg | 17% |
| Sodium 289mg | 12% |
| Potassium 190mg | 5% |
| Total Carbs 50.13g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 28.45g | 19% |
| Protein 4.73g | 8% |
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