Makes 18 muffins • 2 regular 12-cup muffin tins
Nonstick cooking spray
2 large eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup packed brown sugar (either light or dark is okay)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
11/2 cups peeled and shredded apple (about 2 apples)
1 cup shredded carrots (1 large or 2 medium)
1/2 cup sweetened shredded coconut
1/2 cup raisins
3/4 cup sliced almonds
1. Heat the oven to 350°F. Lightly grease 18 of the muffin cups with cooking spray.
2. In a large bowl, whisk together the eggs, oil, milk, and vanilla until well combined. Add the flour, sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened.
3. Stir in the apples, carrots, coconut, raisins, and 1/2 cup of the almonds. Divide batter evenly among the greased muffin cups, filling each about 3/4 full. Sprinkle the remaining almonds over the batter.
4. Bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the tins and cool on a wire rack.
Tip You can use an ice cream scoop to easily scoop the batter into the muffin tins. Also, these can be wrapped and frozen for up to a couple of months.
A Note from Miss Kay
One of my sweet “muffin” ladies contributed this recipe. I always feel like I’m eating something really healthy with these muffins. Of course you can adjust it as you like. Some people don’t like raisins, so feel free to leave them out. Enjoy!