Kick off the kids’ day (and yours) with warm muffins studded with carrots and fruit!
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed brown sugar
2 medium apples, peeled, cored and chopped (1 1/3 cups)
1 1/4 cups finely shredded carrots
1/2 cup raisins
1 8-ounce can crushed pineapple, un-drained
2/3 cup cooking oil
3 eggs
1/2 teaspoon vanilla
Preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a large bowl, combine flour, baking soda, cinnamon and salt; stir in brown sugar. Stir in apples, carrots and raisins. In a medium bowl combine un-drained pineapple, oil, eggs and vanilla. Add pineapple mixture to flour mixture; stir just until moistened. Spoon batter into prepared muffin cups. Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
Makes 18 muffins.
From “Better Homes and Gardens, Kid Favorites Made Healthy,” Des Moines, Iowa, 2003.
