Breakfast Muffins

Posted on 2008-04-21

Ingredients

2 t unsalted butter
2 c all-purpose flour (substitution: 1 cup whole wheat flour to replace an equal amount of all-purpose flour)
1 c brown sugar
2 t baking soda
2 t ground cinnamon
1 c grated carrots
1 c grated apples
1/2 c raisins
1/2 c chopped pecans
1/2 c shredded coconut
2 large eggs
1 c vegetable oil (substitution: 1/2 cup of applesauce to replace an equal amount of oil)
2 t vanilla

Directions

Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick vegetable spray.

Sift together flour, sugar, baking soda and cinnamon. Stir in the carrots, apples, raisins, pecans and coconut.

In a separate bowl, combine eggs, vegetable oil and vanilla, whisking until smooth.

Add the wet mixture to the flour mixture and stir until the batter is just blended.

Spoon approximately 3/4 cup of batter into prepared tin. Bake for 35 minutes, until muffins are golden brown.

Comments

No where does it mention where the "2 t unsalted butter" is to be used. I'm guessing it is teaspoons, as the "t' is used for the baking soda & cinnamon - but is the butter to be cut into the flour mixture (as it would be if making pie crust) or is it to be melted? Or should it not even be in this recipe??

Due to the expense of the ingredients, I would like to know before I make them - thank you!!

Nancy on 2009-07-12

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