Title: Jump Start Muffins
Categories: Muffins Apple
Yield: 18 Servings
| 3 | | Eggs |
| 3/4 | c | Vegetable oil |
| 1/2 | tb | Vanilla extract |
| 1 3/4 | c | Flour |
| 1 1/4 | c | Sugar |
| 2 | ts | Baking Soda |
| 1/2 | tb | Cinnamon |
| 1/2 | ts | Salt |
| 2 | c | Carrots, coarsely |
| 1/2 | c | Raisins |
| 1/4 | c | Pecans, chopped |
| 1/2 | c | Sweetened Shredded |
| 1 | | Tart apple; peeled grated (1/2 pound) Coconut and grated |
Preheat oven to 350F. Butter 18 muffin tins or line them with paper. In a
small bowl, whisk together the eggs, oil and vanilla until blended, set
aside. In a large bowl, combine the flour, sugar, baking soda, cinnamon
and salt. Stir in the carrots, raisins, pecans, coconut and apple. Add the
egg mixture; stir just until combined. Do not overmix. Spoon the batter
into the tins. Bake in the middle of the preheated oven for 30 to 35
minutes, or until the muffins spring back when touched. Remove from the
oven. Cool in the muffin tins for 5 minutes, then turn out onto a wire
rack to cool. Makes 1 1/2 dozen. Leftover muffins freeze beautifully.
These muffins won a prize in the 1992 Women's Pastry Chef of the Year
competition. They are by Dawn O'Rourke of Ina's Kitchen restaurant in
Chicago. From Christie Aspegren