Jefferson County Recipe of the Day: Apple-Carrot Muffins

Make these muffins this weekend for a breakfast treat!

Apple-Carrot Muffins


2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 cup packed brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups shredded carrots
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds
18 cupcake liners


~Preheat oven to 350°.

~Place cupcake liners in muffin cups.

~In large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon, and salt. Stir just until dry ingredients are moistened. With a spoon, stir in carrots, apple, coconut, raisins, and 1/2 cup of the almonds.

~Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.

~Bake 20 to 25 minutes. Cool five minutes. Remove from muffin cups.

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