At the request of my sweet hubby, I tested a breakfast muffin. He usually doesn't eat breakfast, but these disappeared very quickly. The original recipe called for 1 cup oil, but that seemed like a lot, so I only used 3/4 cup and they turned out just fine. Also, I skipped adding the raisins. He's not a big fan of them.
2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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