Golden Harvest Muffins II |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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This recipe differs slightly from MarieAlice's as it uses applesauce in place of the oil and prunes instead of nuts for a lower fat version. These are extremely moist that you will want to refrigerate and/or freeze what you will not use in 3 or 4 days. Those of you on Weight Watchers, I've calculated that one muffin is equal to 4 points. Ingredients:
2 cups white flour |
2 cups wheat flour |
2 cups sugar |
4 teaspoons baking soda |
4 teaspoons cinnamon |
1 teaspoon salt |
1/2 teaspoon clove |
4 cups shredded apples (approx 6 medium) |
1 cup shredded carrot |
1 cup coconut |
1 cup raisins |
1 1/2 cups applesauce |
1 1/2 cups chopped prunes (12 oz pkg) |
1/2 cup milk |
4 teaspoons vanilla |
2 egg whites |
Directions:
1. Heat oven to 350°F.
2. Line 36 muffin tins with papers.
3. Combine flour, sugar, baking soda, cinnamon, salt& cloves.
4. Add apples, carrots, coconut, raisins, applesauce, and prunes.
5. Mix well.
6. Add milk, vanilla, and eggs; stir just until moistened.
7. Fill muffin tins 3/4 full.
8. Bake at 350°F for 18-20 minutes.
9. Immediately remove from pans to cooling rack.
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