Photo: It's a Good Morning Muffins Recipe
Ingredients
- 2 teaspoons unsalted butter
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1 cup grated parsnips
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1 Granny Smith apple, peeled, cored and chopped
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Directions
Position rack in center of oven and preheat the oven to 350 degrees F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.
Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth.
Add the wet mixture to the flour mixture and stir until the batter is just blended.
Spoon equal amounts of the batter into the wells.
Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.
Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.
Remove the muffins from the muffin pan and set aside to cool completely.
SERVINGS: 12 (MAIN); Calories: 403; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 4 grams; Total carbohydrates: 44 grams; Sugar: 24 grams; Fiber: 3 grams; Cholesterol: 37 milligrams; Sodium: 328 milligrams
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By sallyeliza
on January 12, 2013
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Delicious! I took the suggestions of several of the reviewers and substituted applesauce for half the oil. I would cook them about 5 minutes less than the recipe, as mine were on the edge of being overdone.
By dflorio
brooklyn, 72
on November 03, 2012
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I was a bit concerned. because I started reading the reviews after they were already in the oven baking. Many reviewers wrote that there was a puddle of oil on the bottom of each cup. Luckily they came out moist and delicious and were lightly crunchy on top, pretty much perfection. I am moving and had packed away my muffin tins, so I used those aluminum foill cups with the paper liners. I did notice that the paper liners were a bit oily, luckily they had absorbed any excess oil. So in the future I will either use paper liners, or reduce oil by half and use banana, or applesauce for the other half to prevent oil puddles in the event I dont use the papers. I love date nut bread so I think I might try that sort of variation the next time, although these were pretty amazing when made as written.
By theclicher_5880216
toronto
on November 03, 2012
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Seriously the best healthy muffins ever! I hate raisins, so substituted with dried cherries and dates. I also buttered the tins so it makes a nice slight crisp around edges. YUM.
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