These moist, marvelous muffins are packed with glorious goodness! They taste even better a day after baking.
- Cook Time
- Prep Time
- 2 dozenServings
- 1/2 cup pecans or walnuts
- 3 carrots, cut in chunks (about 1 1/2 cups
- 1 large apple, peeled, cored and cut in chunks
- 3 eggs (or 2 eggs plus 2 egg whites)
- 1 1/4 cups sugar
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups flour (you can use half whole wheat)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup crushed pineapple, well drained
- 3/4 cup raisins, dried cherries or cranberries
- 1/2 cup shredded coconut (unsweetened or sweetened)
Steel blade: Process nuts with 3 or 4 quick on/offs, until coarsely chopped. Set aside. Process carrots and apple until minced, 12 to 15 seconds. Transfer to a large measuring cup. You should have about 2 cups firmly packed.
Steel blade: Process eggs, sugar, oil, applesauce and vanilla for 2 minutes. Don’t insert pusher in feed tube. Add carrots and apple to processor; process 10 seconds longer, until blended. Add flour, cinnamon, baking soda and baking powder. Process with 4 or 5 quick on/offs, just until flour disappears. Scrape down sides of bowl as needed. Add pineapple, raisins, coconut and nuts; process with quick on/offs, just until combined.
Divide batter among paper-lined or sprayed muffin pans, filling them three-quarters full. Bake in preheated 375°F oven for 25 to 30 minutes.
Source: Excerpted from The New Food Processor Bible (Whitecap Books) by Norene Gilletz