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Muffins, Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 28 Aug 2015 03:33:34 -0700
v115.n034.4
* Exported from MasterCook *

                          Muffins, Apple Carrot Cake

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Breads/Muffins/Rolls            Fruit
                  Posted                          Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour
    1 1/4           cups  sugar
    2          teaspoons  baking soda
    1           teaspoon  apple pie spice -- to 1 1/2t
       1/2      teaspoon  salt
    2               cups  finely shredded carrots
    1                cup  shredded, peeled apples
       1/2           cup  raisins
    3                     eggs -- lightly beaten
       2/3           cup  vegetable oil
       1/3           cup  milk
    1           teaspoon  vanilla
    1                     Coconut Streusel recipe -- optional
                          Coconut Struesel:
       1/4           cup  all-purpose flour
       1/4           cup  packed brown sugar
       1/4           cup  cold butter
       1/2           cup  shredded coconut meat

Prep: 25 min
Bake: 20 min at 350F
Cool: 10 min

Preheat oven to 350F.  Grease twenty-four 2 1/2" muffin cups or line 
with paper bake cups.

In a lg bowl combine the first five ingredients (through salt).  Make 
a well in center of flour mixture; set aside.  In another bowl 
combine carrots apples and raisins.

In a med bowl combine eggs, oil, milk, and vanilla mixture.  Add egg 
mixture all at once to flour mixture.  Stir just until moistened 
(batter should be lumpy).  Spoon batter into prepared cups, filling 
each about 3/4 full.  If desired, sprinkle with Coconut Streusel

Bake 20-25 min or until golden.  Cool 10 min in muffin cups.  Remove 
muffins; serve warm or cool.

Makes 24 muffins

Coconut Streusel:  In a bowl combine 1/4C all-purpose flour and 1/4C 
packed brown sugar.  Using a pastry blender, cut in 1/4C cold butter, 
cut up.  Stir in 1/2C shredded coconut.

Source:
    "Fall Baking, 2015"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 196 Calories; 9g Fat (42.5% 
calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
32mg Cholesterol; 185mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.