Recently I was looking through some old recipes from back when I actually had a recipe file box. Does anyone still keep recipes on cards? I hope so. Life was a lot more simple back then, when all of my recipes were either on index cards or those cute little recipe cards instead of kept in notebooks and in files on my computer and on Pinterest and on blogs that I follow and stowed away in saved files on random websites. I have no idea how many recipes I have saved in various website files. Sign-in names and passwords have been long ago forgotten.
I used to have a bunch of bookmarks on my computer for various recipes, but when my last computer died, I lost all of my bookmarks. No great loss, I am sure, for the recipes. Actually, I am relieved that they are gone. I collect recipes like my garden collects weeds. The only bookmarks that I really miss, however, are my genealogy/family history bookmarks. I had some very cool stuff all saved away.
Anyway, as I was saying, I was looking through my old recipe cards and came across this interesting recipe for muffins. I clipped the recipe from my local newspaper, but I have no idea when I might have clipped it. Of course I didn’t write the date on it. The only identifying information on the recipe is that is was submitted by a woman by the name of Kim Wengreen. So, Kim, if you are out there, thanks for the recipe. It is deliciously healthy and a good grab-and-go breakfast muffin.
I made some minor alterations to the recipe as follows:
- I used walnut oil instead of vegetable oil–just for fun and because I am trying to use up the last of the walnut oil.
- I grated the apples instead of chopping them. Since I was using a food processor to grate the carrots, I decided to grate the apples as well.
- I used currants instead of raisins because I had some of them left over from when I made some Irish soda bread and have decided that I like currants better than raisins.
- I used 2 teaspoons cinnamon instead of 1 1/2 teaspoons.
A couple of other ideas:
- If I had given a little more thought to the recipe, I would have tried some whole white winter wheat flour instead of all-purpose flour. The whole wheat flour would have made a super healthy muffin.
- I think that a little bit of orange zest would have been very delicious in these muffins.
- Toasting the almonds prior to adding them to the batter would have added more depth to the flavor of the muffins.
- 2 cups all-purpose flour
- 3/4 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil (I used walnut oil)
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups peeled, chopped apples (I grated the apples in a food processor)
- 2 cups grated carrots
- 1/2 cup shredded coconut
- 1/2 cup raisins (I used currants)
- 1/2 cup sliced almonds (I used finely chopped almonds)
- Preheat the oven to 375-degrees F. Grease muffin tins or line with muffin/cupcake papers.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, beat the eggs.
- To the eggs add the oil, milk, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Fold in the apples, carrots, coconut, raisins (or currants), and almonds. Don’t over-work the batter.
- Fill the muffin cups 3/4 full. Bake at 375-degrees F for 20-25 minutes or until done. Note: If your muffin tin is dark, bake muffins at 350-degrees F. I have found that my darker muffin tin tends to burn the outside of my muffins before the insides are done.