This recipe was adapted for the Open Arms kitchen by Sara, baker extraordinaire and muffin boss. We love them because they are full of delicious goodies and unbelievably moist.
Although the name implies breakfast, we think they are lovely in the late afternoon — when energy flags — with a large cup of coffee and a cat. If you don’t have a cat, a blanket and a novel will do.
Morning Muffins
(Serves 24)
2-1/2 cups all-purpose flour
1-1/4 cups sugar
3 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp. vanilla extract
2 1/2 cups grated carrots
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts
1-1/4 cups sugar
3 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp. vanilla extract
2 1/2 cups grated carrots
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees, and then:
1. In a large bowl, combine the first five ingredients.
2. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, pineapple, coconut, raisins and nuts.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
