Maine Muffins
These are dense, moist muffins, packed with lots of healthy ingredients. They are excellent for breakfast or for a quick pic-me-up during those mid-morning/mid-afternoon slumps!
Servings: 18 -24 standard muffins
Ingredients
- 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, finely chopped or grated apples
- 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)
Instructions
- Preheat the oven to 375-degrees F. Grease muffin tins or line with muffin/cupcake papers. Note: if using a dark muffin tin, preheat oven to 350-degrees F. I have found that at 375-degrees F my dark muffin tin will burn the outside of the muffins before the inside is done.
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, beat 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 for 20-25 minutes or until done.
Notes
Recipe adapted from an old newspaper clipping of a recipe by Kim Wengreen