I know Christmas has past, but this muffin is fantastic any time. It's my favorite, and the kids love it too!
Makes 12 muffins.
1 cup whole wheat flour
3/4 cup rolled oats, quick cooking
1/2 cup sugar
1/2 cup falked coconut
1/4 cup chopped walnuts
1/4 cup raisins
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves
3/4 teaspoon baking soda
1/2 cup unsalted butter, melted (I usually use a little less)
1 cup shredded (I use my chopper/Quisinart) carrots
1 cup chopped apple (I leave the peel on - fiber!)
2 large eggs
(Note: things I have substituted or added: 1/2 cup finely chopped sweet potato or zucchini. Throw it in the Quisinart. It's that easy)
Heat oven to 375. Lightly grease muffin tin.
In a large bowl, combine flour, oats, sugar, coconut, walnuts, raisins, cinnamon, nutmet, cloves and baking soda.
In medium bowl, combine the butter, carrots, apple and eggs. Add wet ingredients to the dry bowl, folding together until just combined. It might seem as though there's not enough liquid to coat, but keep gently folding it together. It is quite dense.
Scoop the batter evenly into the muffin tin and bake for 18-25 minutes. I usually test them by gently tapping the middle. If it's not spongey-firm, I leave them for a couple of minutes more.
Hope you enjoy. They are delicious and nutritious!