Monday, March 5, 2012


What a glorious way to greet the morning .... sunshine ...
bright yellow flowers ... a muffin packed with goodness!

I intercepted an old fashioned King Kutter that was bound
for another place and I am so glad.

The shreds of carrot are long and fine ... perfect for muffins
and carrot cakes.

Mix the eggs, oil and vanilla.

Add shredded carrots, grated apple and crushed pineapple.

Combine with the dry ingredients which include the nuts and coconut.

At first it seems that there is not enough liquid to create a batter
but it happens with some gentle folding using a spatula.

Spoon into prepared muffin papers and pop into the oven.

These muffins are a notch above your typical breakfast muffin.
Even though they are labeled nutritious, I find them to be more like a
dessert muffin.  With a bit of cream cheese icing, they will rival a
carrot cake for matchless flavor.  Here is the easy-to -make recipe.


2 cups all-purpose flour
3/4 cup white sugar
½ cup brown sugar
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ cup chopped pecans
½ cup flaked coconut

Combine dry ingredients, pecans and coconut; stir well to blend.

3 eggs
3/4 cup vegetable oil
1 tsp. vanilla
2 cups shredded or grated carrots
1 cup grated peeled apple
1 cup crushed pineapple, drained

Beat together eggs, oil and vanilla.  Stir in carrots, apple and pineapple.
Add to dry ingredients, folding with a spatula or wooden spoon
just until moistened.  Spoon batter into 16 greased or lined muffin
cups, filling three-quarters full.  Bake in preheated 350° oven for
20 minutes or until top springs back when lightly touched.
Remove to wire rack to cool.
Yield: 16 regular muffins

1 comment:

  1. Tried those English morning muffins today. Were awesome. I'll surely try more recipes of urs. Thanks, love ur blog