Kitchen Sink Muffins

Discussion in 'Food and nutrition' started by Arita Droog, Feb 19, 2004.

  1. Arita Droog

    Arita Droog Guest

    Kitchen Sink Muffins

    These are very dense moist muffins. I usually make them in the mini size.

    2 cups whole wheat flour (or 1/2 whole wheat & 1/2 white flour) 1 cup sugar 2 tsp baking powder 1
    Tbsp cinnamon 2 cups grated carrot (or zucchini, apple & carrot or a mixture of these)
    1/3 cup chopped dried apricots (and/or raisins, craisins or dried cherries)
    2/3 cup sunflower seeds (and/or poppy seeds)
    3/3 cup chocolate chips (or butterscotch chips)
    4/3 cup coconut 1 banana mashed (or partially substitute with pumpkin) 3 eggs 1 cup oil 2
    tsp vanilla

    Add whatever you have on hand candied cherries, a handful of nuts, coconut, bran, flax, etc... I
    have tried many variations and added lots of additioinal ingredients & still can't mess them up.

    Combine dry ingredients and mix well. Stir in fruits & nuts except banana. Stir together remaining
    wet ingredients, including banana. Stir into flour mixture until just moistened. Spoon into greased
    or lined muffin cups and bake at 375F for 15 to 20 minutes.

    -- is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.