Sunday, August 28, 2016


Note: This is one of my recipes that started as a Pillsbury recipe before I changed it to suit my family. These muffins are good anytime but especially in the Fall. These are healthy muffins for the kids heading to back-to-school as well.

2 eggs
3/4 cup coconut or olive oil
1/4 cup milk
1 tsp vanilla extract
1 tsp lemon extract
1 cup all-purpose flour
1 cup white whole-wheat flour
1 cup packed brown sugar
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 1/2 cup shredded carrots
1 cup peeled shredded apple
1/2 cup flaked coconut
1/2 cup raisins, optional (I hate raisins)
3/4 cup sliced almonds

Preheat oven to 350 degrees.
Grease or line with paper baking cups, 18 regular size muffin cups; set aside.

In a large mixing bowl, beat eggs, oil, milk, and vanilla with a wire whisk until blended. Add the flours, sugar, baking soda, salt and cinnamon; stir just until moistened. Using a large spoon or spatula, stir in the carrots, apple, coconut, raisins and 1/2 cup of the almonds.

Place batter in the muffin cups filling each cup about 3/4 full. Sprinkle the remaining almonds over the tops of the muffins.

Bake at 350 degrees for 20-25 minutes until a wooden toothpick inserted in the centers comes out clean. Cool in the pan approximately 5 minutes before transferring from the muffin pans to a wire rack to cool completely.

Note: Photo courtesy of Pillsbury.

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