1× Recipe
Ingredients
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- 1½ Cups All Purpose Flour
- ⅓ Cups Brown Sugar
packed - ⅓ Cups Wheat Germ
toasted; handwritten: 1/4 c. - 2½ Tsp Cinnamon
- 1½ Tsp Baking Powder
- ½ Tsp Salt
- ¼ Tsp Baking Soda
- ¾ Cups Milk
- ⅓ Cups Vegetable Oil
- 2 Eggs
beaten - 1 Tsp Vanilla
- 2 Cups Apple
finely chopped, peeled (2 medium) - 2 Cups Carrot
finely grated (2 to 3 medium) - ½ Cups Coconut
shredded - ½ Cups Raisins
- ½ Cups Pecans
chopped
Topping
- 1 Tbsp White Sugar
- ½ Tsp Cinnamon
Method
In a medium bowl
- ½ Tsp Cinnamon
1
In medium bowl, mix together flour, sugar, wheat germ, cinnamon, baking powder, salt and baking soda; set aside.
In a large bowl
- ¾ Cups Milk
- ⅓ Cups Vegetable Oil
- 2 Eggs
beaten - 1 Tsp Vanilla
- 2 Cups Apple
finely chopped, peeled (2 medium) - 2 Cups Carrot
finely grated (2 to 3 medium) - ½ Cups Coconut
shredded - ½ Cups Raisins
- ½ Cups Pecans
chopped
2
In large bowl, whisk together milk, oil, eggs and vanilla. Stir in apples, carrots, coconut, raisins and pecans. Stir in dry ingredients just until combined; do not overmix (batter will be thick).
3
Spoon batter into lightly greased or paper-lined muffin cups. Sprinkle with Cinnamon Sugar Topping (recipe follows), if desired. Bake in 400° F oven 20-22 minutes or until firm to touch. Remove from tins; serve warm or cold.
Cinnamon Sugar Topping
- 1 Tbsp White Sugar
- ½ Tsp Cinnamon
4
In small bowl, mix together sugar and cinnamon; sprinkle over tops of muffins before baking. Makes 12 large muffins.