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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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These delicious muffins are loaded with goodies, writes Elaine Kauffman of Tofield, Alberta. I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week. Ingredients:
2 cups king arthur premium 100% whole wheat flour |
1 cup sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
2 cups shredded carrots |
1/3 cup chopped dried apricots |
1/3 cup sunflower kernels |
1/3 cup flaked coconut |
1/3 cup semisweet chocolate chips |
1 medium ripe ripe banana, mashed |
3 eggs |
1 cup vegetable oil |
2 teaspoons vanilla extract |
Directions:
1. In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 1-1/2 dozen.
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