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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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From the book The Best of Pantry, from the editors of Harrowsmith Country Life. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes. Ingredients:
2 cups whole wheat flour |
1 cup sugar |
2 teaspoons baking soda |
1 tablespoon cinnamon |
2 cups grated carrots |
1/3 cup dried apricot, chopped |
1/3 cup sunflower seeds |
1/3 cup chocolate chips |
1/3 cup shredded coconut |
1 banana, mashed |
3 eggs |
1 cup oil |
2 teaspoons vanilla |
Directions:
1. Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
2. Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
3. Makes 24 muffins.
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