This recipe came from the back of a Gold Medal Flour bag.
Hard to believe they contain carrots, apples, coconut, raisins and almonds!
I took a bag of these over to my co-workers in ICU in hopes they would have time for a coffee break.
3/4 c. VEGETABLE OIL
1/4 c. MILK
2 tsp. VANILLA
2 c. unbleached FLOUR
1 c. packed DARK BROWN SUGAR
2 tsp. BAKING SODA
2 tsp. CINNAMON
1/2 tsp. SALT
1 1/2 c. shredded CARROTS
1 c. shredded, peeled APPLE
1/2 c. COCONUT
1/2 c. RAISINS (I used golden raisins)
3/4 c. SLICED ALMONDS (I used slivered almonds as that is what I had on hand)
Preheat oven to 350 degrees.
Place paper baking cups in 18 regular-sized muffin cups, or grease muffin cups with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended.
Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened.
Stir in carrots, apple, coconut, raisins and 1/2 c. almonds.
Divide batter evenly among muffin cups. filling each about 3/4 full.
Sprinkle remaining 1/4 c. almonds over batter.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Makes 18 muffins