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Rich Carrot Muffins
2 eggs
1 cup brown sugar
1 cup oil
2 teaspoons vanilla
1 cup grated carrots
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup shredded sweet coconut
1/2 Granny Smith apple, peeled and cut into small pieces
1 1/4 cup regular all purpose flour
1/4 cup whole wheat flour
1/4 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
2 tablespoons rye flour (optional)
Set oven at 400 degrees. In large bowl, beat eggs. Add oil, brown
sugar, and vanilla and mix until sugar is dissolved. Add carrots,
walnuts, raisins, coconut, and apple pieces to liquid in large
bowl. Add flour, whole wheat flour, cornmeal, and, if desired the
rye flour (the rye flour gives the muffins a slightly smoky taste,
and not everyone will like it). Mix only until flours are moist.
Fill muffin tins from 3/4 full to completely full depending on how
large a muffin you want. Bake for 20 minutes at 400 degrees.
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Carrot 01