Harvest Muffins

16 ingredients
8 steps

Ingredients

  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1 c. sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. cloves
  • 2 c. shredded peeled apples
  • 1/2 c. shredded carrots
  • 1/2 c. coconut
  • 1/2 c. raisins
  • 1/2 c. chopped pecans or walnuts
  • 3/4 c. oil
  • 1/4 c. milk
  • 2 tsp. vanilla
  • 2 eggs, beaten

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Line with paper cups or grease bottoms and sides of 18 muffin cups.
  3. 3
    In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves.
  4. 4
    Add apples, carrots, coconut, raisins and nuts; mix well. Add oil, milk, vanilla and eggs.
  5. 5
    Stir just until moistened. Fill paper-lined muffin cups 3/4 full.
  6. 6
    Bake at 350° for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pan.
  7. 7
    Serve warm.
  8. 8
    Yields 18 muffins. These freeze well.

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