This recipe caught my eye when I saw all the ingredients. I love muffins packed full of fruit, nuts and spices–the more the better. I started seeing this recipe in different places and thought, Ok, I have to try this one. It comes from the book George House Heritage Bed and Breakfast Kitchen Recipesby Todd Warren and Dale Cameron. This recipe is huge so I halved it to make 12 muffins.
1/2 cup plus 2 Tablespoons vegetable oil
1/2 tsp vanilla
1 1/2 cup flour
1/2 plus 2 Tablespoons brown sugar
1 1/2 tsp baking soda
1/3 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup grated carrots
1/2 cup coconut, grated or flaked
1/2 large apple shredded
3 Tablespoons chopped nuts
1/4 cup raisins
Nuts for sprinkling on top before baking
PREHEAT oven to 350° F. In a mixing bowl beat eggs, sugar, oil and vanilla.
In a separate bowl sift together flour, baking soda, salt and cinnamon. Fold the combined dry ingredients into the egg mixture until partially incorporated. Add carrots, apple, raisins, coconut and nuts and fold until well combined but don’t over mix batter. Divide into muffin pan that has cups or not. The recipe doesn’t say how to prepare the pan but I coated the muffin pan with a little butter and lightly dusted with flour.
Bake for 15-20 minutes or until a toothpick inserted into center comes out clean. This recipe also mentions that these muffins freeze very well–that is of course if you have any left!!!