Golden harvest muffins

Yield: 1 Servings

Measure Ingredient
2 cups Flour
2 cups Whole wheat flour
2 cups Sugar
4 teaspoons Baking soda
4 teaspoons Cinnamon
1 teaspoon Salt
½ teaspoon Cloves
4 cups (5 med.) shredded, peeled apples
1 cup Shredded carrots
1 cup Coconut
1 cup Raisins
1 cup Chopped walnuts or pecans
1½ cup Oil
½ cup Milk
4 teaspoons Vanilla
3 \N Eggs, beaten

Heat oven to 350*. Line with paper baking cups or grease 36 muffin cups.

Lightly spoon flour into measuring cup; level off. Combine flours, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts; mix well. Add oil, milk vanilla and eggs; stir just until moistened. Fill muffin cups ¾ full. Bake at 350* for 20 to 25 min.

Around 36 muffins.

This recipe comes from Pillsbury Classic Cookbooks---Country Baking & Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by LorTravel@... on Mar 27, 1997

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