 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples. Ingredients:
2 1/2 cups all-purpose flour |
1 cup packed brown sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
2 cups shredded carrot |
1 cup shredded rome or other cooking apple |
3/4 cup raisins |
1/3 cup chopped pecans |
1/4 cup flaked sweetened coconut |
1 (8-ounce) can crushed pineapple in juice, drained |
1/3 cup vegetable oil |
1/3 cup apple butter |
2 teaspoons vanilla extract |
2 large eggs |
2 large egg whites |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
3. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
4. Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
|
|