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These healthy muffins make a great bake-ahead breakfast! They freeze well and taste even better slightly aged. Ingredients:
1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well.
Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 F oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done.
Cool muffins in pan for 10 minutes then turn out on rack to cool.
Muffins improve even more after 24 hours. Freezes well. Yield is 16 muffins. Recipe submitted by: Amanda Formaro
FamilyCorner.com Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine. Subscribe to her free holiday newsletter, Family Holidays, by sending any email message to holidays-on@mail-list.com or by visiting her website at www.familycorner.com!  For more information: Find a recipe | Come add a recipe | Share this recipe
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