They're called "Rise and Shine Muffins" and here's how to make them (the recipe is at the bottom of this post). First, grate carrots, peel and all:
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"Rise and Shine Muffins"
2 C. all-purpose flour
1-1/4 C. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 C. grated carrot
1/2 C. dried cranberries
1/2 C. chopped walnuts
1/2 C. shredded coconut
2 C. chopped apple, skins on
1 plum, cut up
3 large eggs
1 C. mild vegetable oil (like Canola)
1 tsp. vanilla extract
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in grated carrot, cranberries, walnuts, coconut, chopped apple, and plum.
In a second large mixing bowl, beat together eggs, oil, and vanilla. Stir in the flour/fruit mixture, mixing until just combined. Spoon into greased muffin tins, filling to the top. Bake at 350 degrees Fahrenheit for 23-25 minutes. Makes 18 muffins.
Please note: Chef Brenda's instructions said to bake the muffins for 25-30 minutes, but her kitchen is at 6,200 feet. At near sea level, where I live, that translates into a little less. I found the muffins to be perfect at 23 minutes, although a minute or two more wouldn't kill them.
2 C. all-purpose flour
1-1/4 C. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 C. grated carrot
1/2 C. dried cranberries
1/2 C. chopped walnuts
1/2 C. shredded coconut
2 C. chopped apple, skins on
1 plum, cut up
3 large eggs
1 C. mild vegetable oil (like Canola)
1 tsp. vanilla extract
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in grated carrot, cranberries, walnuts, coconut, chopped apple, and plum.
In a second large mixing bowl, beat together eggs, oil, and vanilla. Stir in the flour/fruit mixture, mixing until just combined. Spoon into greased muffin tins, filling to the top. Bake at 350 degrees Fahrenheit for 23-25 minutes. Makes 18 muffins.
Please note: Chef Brenda's instructions said to bake the muffins for 25-30 minutes, but her kitchen is at 6,200 feet. At near sea level, where I live, that translates into a little less. I found the muffins to be perfect at 23 minutes, although a minute or two more wouldn't kill them.
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