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Thursday Recipe Club: Apple-Carrot Breakfast Muffins

August 13th, 2009



* 2 cups all-purpose flour
* 1 1/4 cups white sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 2 cups shredded carrots
* 1/2 cup unsweetened flaked coconut
* 1 apple – peeled, cored and shredded
* 3 eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

1 Comment

  1. The Other Laura says

    These sound fantastic! I can’t wait to try them. Thanks, Nancy.

    August 13th, 2009 | #

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