2 1/2 Cups of all-purpose flour
1 1/4 Cups sugar
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil (I used applesauce in place of oil= 1 1/4 cup applesauce total)
1 teaspoon vanilla extract
2 cups grated carrots
1 medium apple, peeled and grated (If you have a chopper they work great, which I used for the carrots and apple instead of grating them.)
1 can (8oz) crushed pineapple drained (yesterday I used a 20 oz can of tibits)
**then I could add 1 cup of oatmeal to the muffins
1/2 cup flaked coconut
1/2 cup raisins (I prefer craisins)
1/2 cup chopped walnuts
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, (oil) and vanilla. Stir in dry ingredients just until moistened (batter will thicken). Stir in carrots, apple, pinneapple, coconut, raisins (craisins), nuts (and oatmeal optional). Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 for 20-24 minutes or until a toothpick comes out clean. Cool for 5 mintues before removing from pans. Yields: 2 dozen (with the bigger can of pineapple I made 33 muffins vs 24)
I love this receipe because you change it up to your taste or what you have around the house. I enjoyed making the last nine muffins with some granola put in the batter that had dried up strawberries and kiwis.. yum
