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