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Ingredients
- 2 c. all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 c. sugar
- 1/4 lb carrots
- 1/2 c. pecans
- 1/2 c. raisins
- 1/4 c. sweetened flaked coconut
- 3 lrg Large eggs
- 1 c. corn oil
- 2 tsp vanilla
- 1 x Granny Smith apple
Directions
- Preheat oven to 350 F. and oil eighteen 1/2-c. muffin c..
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred sufficient carrots to measure 2 c. and chop pecans.
- Add in shredded carrots and pecans to flour mix with raisins and coconut and toss well.
- In a bowl whisk together Large eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mix and add in to flour mix, stirring till batter is just combined well.
- Divide batter among muffin c., filling them three fourths full, and bake in middle of oven till puffed and a tester comes out clean, 15 to 20 min.
- Cold muffins in c. on racks 5 min before turning out onto racks to cold completely. Muffins keep in an airtight container at room temperature 5 days.
- Yield: 18 pcs
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