Close
Ingredients
| eggs: 2 |
| vegetable oil: 3/4 cup |
| whole milk: 1/4 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| light brown sugar (packed): 1 cup |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| salt: 1/2 tsp |
| carrots: 3 (shredded) |
| whole apples (chopped): 1 cup |
| coconut extract: 1/2 cup |
| seedless raisins (not packed): 1/2 cup |
| almonds (sliced): 3/4 cup |
Glorious Morning Muffins
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.