Recipe by Tami Smith, Premium Member © 2000 Sarah Phillips CraftyBaking.com
These muffins are "packed" with various goodies in every bite. Add what you like, omit what you don't, but make it your recipe by making it the way you like it!
QUICK-BREAD RECIPE HELP
If you like softer raisins, place them in a saucepan and bring to a boil, drain and cool before using.
Prepare the carrots and apple by cleaning and peeling, then chop into a medium dice, and finely grate. If you like, you can grate the apple too. Set aside.
2 large eggs
1/2 cup oil
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup coconut
1 1/2 cups finely grated carrots
1 1/2 cups chopped apple
1/2 cup raisins
Preheat the oven to 425 degrees F. Have ready sprayed or greased jumbo or regular muffin tins.
In a bowl, combine the eggs, oil, sugar, vanilla and salt. Stir to combine. Stir in the flour, leavening and spice. Fold in the walnuts, coconut, carrots, apple and raisins. Spoon into greased muffin tins, fill them almost full, a little more than the usual 3/4 full, and sprinkle the top with cinnamon/sugar mixture.
Place in the center of the oven, close the door, and turn the temperature down to 350 degrees F.
Don't peek for 15-17 minutes so the oven stays nice and hot. They are done when the tops are fully browned and firm to the touch. If you poke with a toothpick, it should come out with a few moist crumbs but not batter.
Cool in the pans for about 5 minutes, then remove. If they give you any trouble, run a knife around the edges to help to loosen them. Cool on a rack and enjoy when fresh!
They are best fresh made, but it's a great item to individually wrap and freshen in the toaster oven in the morning for a great start to the day! Hence the name, I guess!
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