Muffins for the Masses

Well, that may be an exaggeration in the title, but this recipe does make quite a few muffins. I know that there has been a slight emphasis on the Flylady cooking posts about paring down the amounts prepared when you are only cooking for two (or one), but I am just not at that point, yet. (I could insert some recording of a maniacal laugh right there for emphasis, but I’m not going to take the time.)

Anyway, I got this recipe from dear Cindy who owns and operates the family-friendly Rocking Chair Bed and Breakfast. I modified it a little to use some ingredients we had on hand and this is my final version:

Apple-Carrot Muffins

4 cups flour (I used freshly milled whole wheat)
2-1/2 cups sugar (I used Sucanant)
3 cups coarsely chopped walnuts (the original recipe called for pecans)
2 cups grated carrots
2 cups GRATED apples (original recipe called for zucchini)
2 cups peeled and CHOPPED apples
1-1/2 cup shredded coconut
1-1/2 cup raisins (original recipe called for golden raisins, specifically)
2 TBS. ground cinnamon
1 tsp. salt
4 tsp. baking soda
6 eggs
1 cup melted butter (original recipe called for vegetable oil)
1 cup applesauce
2 tsp. vanilla

Preheat oven to 375 degrees. Grease 4, 12-cup muffin pans.

In a large bowl, combine flour, sugar, walnuts, carrots, grated apples, chopped apples, coconut, raisins, cinnamon, baking soda and salt. Mix well and make a well in the center.

In a second bowl, beat together the eggs, butter, applesauce and vanilla. Pour the liquid ingredients into the well in the dry ingredients. Mix just enough to combine. The batter will be lumpy.

Spoon into prepared muffin pans. Bake for about 25 minutes. Cool on wire racks in the pans for 10 minutes. Turn muffins out of the pans.

Makes, obviously, 48 muffins.

Joey says that they are delicious!

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Tags: muffins