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Texas-Sized Muffins
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Description
Apart from the kitchen sink, everything is inside these delightful, caky muffins—including carrots, apples, nuts, prunes …
Ingredients
- 2 cups All-purpose Flour
- ¾ cups Light Brown Sugar, Packed
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Salt
- 2 cups Grated Carrots
- 2 whole Medium - Sized Apples, Chopped
- ¼ cups Sweetened Coconut
- ½ cups Walnuts, Chopped
- ¼ cups Raisins
- ¼ cups Dried Prunes, Chopped
- 1 whole Orange, Zested
- 3 whole Eggs
- ⅔ cups Canola Oil
- ¼ cups Freshly Squeezed Orange Juice
- 2 teaspoons Vanilla Extract
- Light Brown Sugar For Sprinkling On Top
Preparation
Preheat oven to 375ºF. Line a muffin tin with 6 “Texas-sized” muffin paper liners. If using a cupcake tin, line all 12 with cupcake paper liners.
Whisk together the flour, brown sugar, baking soda, spices and salt. Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla. Add wet ingredients to the flour mixture and stir until combined.
Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too. Sprinkle light brown sugar on top of the muffins.
Bake for 22 to 25 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes and then turn them out on a baking rack.
Note: For the vegans out there, you can veganize these by using the ENER-G egg substitute. I’ve tried it and it works.
Na zdravje!
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adeline on 4.12.2011
Boy …these sure look good
My gosh I don’t think you could get anymore into them if you tried ! Sounds like they would be a great thing to take along on a hiking trip——-lots of energy. I’ll have to try these on my boys.
Thanks