- 12
Ingredients
- 2/3 cup pastry flour
- 2/3 cup all purpose flour
- 2/3 cup sugar
- 3/4 teas baking soda
- 1/2 teas cinnamon
- 1/2 teas salt
- 2/3 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup dark raisins
- 1/2 cup peeled and shredded apple
- 1/3 cup crushed and drained pineapple
- 1/3 cup chopped toasted walnuts
- 2 large eggs
- 1/2 cup canola oil
- 1/2 teas vanilla
- 1/4 cup rolled oats for topping
Preparation
Step 1
1. Preheat oven to 375. Prepare the muffin tins by spraying them lightly with cooking spray or lining with muffin liners.
2. Sift the flours, sugar, baking soda, cinnamon, and salt together into a mxiing bowl. Add the carrots, coconut, raisins, apple, pineapple, and walnuts, tossing together until evenly distributed. Make a well in the center of the flour mixture.
3. In a separate bowl, blend the eggs, oil, and vanilla. Add the egg mixture to the flour mxiture and stir by hand just untilt he batter is evenly moistened.
4. fill the prepared muffin tins about three quarters full. Gently tap the filled tins to release any air bubbles. Scatter a little of the rolled oats over each muffin. Bake until a skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.
5. Cool the muffins in the pan for about 10 mintues beofre removing them from the pan. The muffins can be served warm, or transfer them to a cooling rack to finish cooling before storing in an airtight container. Muffins can be frozen for up to 6 weeks.