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Glorious Morning Muffins

Ingredients

  • Egg replacer equal to 2 eggs
  • ¾ c vegetable oil
  • ¼ c non-dairy milk
  • 2 tsp vanilla
  • 2 c all-purpose flour
  • 1 c packed brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ c carrots, shredded (2 to 3 medium)
  • 1 c peeled apple, shredded
  • ½ c coconut
  • ½ c raisins
  • ¾ c almonds, sliced

Instructions

  1. Heat oven to 350°F. Place aper baking cup in each of 18 regular-sized muffin cups, or grease with vegetable shortening or cooking spray.

  2. In large bowl, beat egg replacer eggs, oil, milk and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and ½ C of the almonds.

  3. Divide batter evenly almond muffin cups, filling each about ¾ full. Sprinkle remaining ¼ C almonds over batter.

  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

  5. High altitude (3500-6500 ft): Heat oven to 375°F; use paper baking cups. Increase flour to 2 ¼ C. Bake 18 to 23 minutes.

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