Yield: 12 Servings
Measure | Ingredient |
---|---|
1 medium | Carrot; peeled & shredded |
1 large | Granny Smith apple; cored & shredded |
½ cup | Oil |
2 \N | Eggs |
⅓ cup | Sugar |
2 teaspoons | Vanilla |
½ cup | Coconut shreds; unsweetened |
⅓ cup | Raisins |
⅓ cup | Pecans |
¾ cup | Flour; whole-grain wheat |
½ cup | Rolled oats; old-fashioned |
3 tablespoons | Wheat germ |
1 teaspoon | Baking soda |
¾ teaspoon | Cinnamon |
½ teaspoon | Baking powder |
¼ teaspoon | Salt |
¼ teaspoon | Ground ginger |
⅛ teaspoon | Nutmeg |
Preheat oven to 375.
Process oil, eggs, sugar and vanilla until well-blended - about 30 seconds.
Scrape down the bowl. Add carrot, apple and remaining ingredients. Pulse until just combined, 6-8 times, scraping down bowl as necessary. Do not overprocess.
Divide batter among ⅓-cup muffin tins, filling ¾ full. Bake about 20 minutes - until tester comes out clean.
Recipe by: Cuisinart Cook
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on May 13, 1998