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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These hearty muffins are packed with goodies like pineapple, coconut, raisins and pecans. We enjoy them with coffee on Christmas morning. In fact, my family likes them so much that I now also make them for Thanksgiving breakfast. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 eggs |
1 cup finely shredded carrots |
2/3 cup vegetable oil |
1/2 cup crushed pineapple, drained |
1/2 cup flaked coconut |
1/2 cup raisins |
1/2 cup chopped pecans |
Directions:
1. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack. Yield: about 1 dozen.
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