Nutritional Tip from Audrey
These muffins are my favorite and are a bit of work but will stay fresh for three days or can be frozen for a month. To make it a bit easier, prepare your dry ingredients the night before and have your carrots grated and your apples diced and ready to go.
Preheat oven to 350 degrees. Place cupcake papers in muffin tins or spray twelve muffins tins to prepare for baking.
In a large bowl, Combine your Two Flours, Sugar, Salt, Oat Bran and Baking Powder.
In a medium bowl combine the eggs, applesauce, oil, molasses, orange rind and vanilla. Mix well.
Stir wet bowl of ingredients into the large bowl of dry ingredients, stir just until everything is moistened.
Fold in the carrots, raisins, walnuts, coconut and apple.
Scoop into muffin tins and bake for 30 minutes or until a tooth[ick comes out clean when inserted into the middle of the muffin.
Remove from muffin tins and cool , on cooling rack or cutting board. This is very important so they do not become tough.
Ingredients
Directions
Preheat oven to 350 degrees. Place cupcake papers in muffin tins or spray twelve muffins tins to prepare for baking.
In a large bowl, Combine your Two Flours, Sugar, Salt, Oat Bran and Baking Powder.
In a medium bowl combine the eggs, applesauce, oil, molasses, orange rind and vanilla. Mix well.
Stir wet bowl of ingredients into the large bowl of dry ingredients, stir just until everything is moistened.
Fold in the carrots, raisins, walnuts, coconut and apple.
Scoop into muffin tins and bake for 30 minutes or until a tooth[ick comes out clean when inserted into the middle of the muffin.
Remove from muffin tins and cool , on cooling rack or cutting board. This is very important so they do not become tough.