Another muffins recipe. I choose this recipe because I wanted another healthy snack idea for Layla. I like giving her one of these muffins in the afternoon when she wakes up from her nap, something to hold her over until dinnertime. These muffins are healthy and satisfying, filled with shredded apples, carrots and raisins. Tom also enjoys these muffins in the morning to keep him content until his second breakfast later that morning :)
These muffins smelled and looked amazing right out of the oven. I am definitely trying this recipe using gluten free flour. I will let you know how they come out. One muffin has 250 calories. Enjoy!
**If you have a shredding attachment to a food processor, it makes the process easier. If not, you can use a hand help cheese grater.
Golden Harvest Muffins (Recipe from Pillsbury Best Muffins and Quick Breads)
Makes 18 regular sized muffins
1 cup all purpose flour
1 cup whole wheat flour
1 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
2 cups shredded peeled apples (about 2 apples)
1/2 cup shredded peeled carrot (1-2 carrots)
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts or pecans-optional
3/4 cup canola oil
1/4 cup milk
2 tsp vanilla
2 eggs, beaten
1, Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners or grease muffin cups.
2. In a large bowl combine all purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves; mix well. Stir in shredded apples, carrots, coconut, raisins and nuts, if using.
3. In a medium bowl, combine oil, milk, vanilla and eggs; mix well. Stir into dry ingredients and mix until just moistened.
4. Fill muffin cups 3/4 full and bake for 20-25 minutes until toothpick comes out clean. Cool on a wire rack. Serve warm or at room temperature.