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