Packed with nuts, fruits and carrots, these scrumptious muffins are perfect for breakfast. But they are just as tasty for afternoon snacks or stowed away in a lunch box.
Ingredients
2 cups all-purpose flour 500 ml
3⁄4 cup granulated sugar 175 ml
11⁄2 TSP ground cinnamon 7 ml
1 TSP baking powder 5 ml
1 TSP baking soda 5 ml
1⁄2 TSP freshly grated nutmeg 2 ml
1⁄4 TSP salt 1 ml
11⁄2 cups grated carrots (about 3 medium) 375 ml
1 cup grated peeled apples 250 ml
1⁄2 cup raisins 125 ml
1⁄2 cup sweetened shredded coconut 125 ml
1⁄2 cup chopped walnuts (optional) 125 ml
2 large eggs 2
2⁄3 cup plain yogurt 150 ml
1⁄3 cup vegetable oil 75 ml
Instructions
Preheat oven to 375°F (190°C).
Grease 8 cups in each of two 12-cup muffin pans or line the cups with paper liners.
In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt.
Stir in carrots, apples, raisins, coconut and walnuts (if using).
In another bowl, beat eggs; add yogurt and oil. Stir into flour mixture just until combined. (Batter will be very thick.) Spoon batter into prepared muffin cups, filling almost to the top.
Bake for 25 to 30 minutes or until tops spring back when lightly touched. Let cool in pans for 5 minutes, then transfer muffins to a wire rack to cool.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/cookbook-corner-best-of-bridge-home-cooking-review/%3C/div%3E