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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 10 |
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A meal in a muffin. With a cream cheese frosting, these muffins can become mini carrot cake desserts. Ingredients:
2 cups flour |
1 1/4 cups brown sugar |
2 teaspoons baking soda |
2 tablespoons cinnamon |
1/2 teaspoon salt |
1 1/2 cups finely shredded carrots |
1 1/2 cups peeled and shredded apples (1 large) |
3/4 cup coconut |
1/2 cup dates, chopped |
1/2 cup chopped pecans |
1 teaspoon grated orange zest |
3 eggs, beaten |
1 cup vegetable oil |
3/4 teaspoon vanilla |
Directions:
1. In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
2. In another bowl, combine carrot, apple, coconut, dates, pecans and orange zest.
3. Stir in beaten eggs, oil and vanilla.
4. Add to dry ingredients, stirring just until moistened.
5. Preheat oven to 375*F.
6. Pour batter into greased muffin tins.
7. Bake for 10 to 18 minutes.
8. Cool on a rack for 10 minutes before serving.
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