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!

Prep Time20

Cook Time25

Total Time45

Servings: -24 standard muffins

Calories: 204kcal

Author: Terri @ that's some good cookin'

Ingredients

2 cups all-purpose flour
¾ cups sugar
2 teaspoons baking soda
1½ teaspoons cinnamon
½ teaspoon salt
3 eggs
½ cup vegetable oil I used walnut oil)
½ cup milk
1½ teaspoons vanilla extract
2 cups peeled, finely chopped or grated apples
2 cups grated carrots
½ cup shredded coconut
½ cup raisins (I used currants)
½ 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

Nutrition