NORA HUDSON'S JUNK MUFFINS

Nonstick cooking spray or 1/2 teaspoon vegetable oil
1/3 to 1/2 cup brown sugar
1 egg
1/4 cup melted butter or vegetable oil
1/2 teaspoon vanilla extract
1/4 cup finely diced apple
1/4 cup grated carrot
1/4 cup raisins
1/4 cup crushed pineapple, drained
1/2 cup milk
1 1/2 cups unbleached flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Preheat the oven to 400 degrees. Spray or lightly oil a 12-cup muffin pan; set aside.

In a large mixing bowl, combine the brown sugar (use 1/3 cup sugar for muffins that aren't as sweet), egg, butter or oil and vanilla extract. Beat until well blended. Stir in the apple, carrot, raisins, pineapple and milk. Mix well.

In a separate bowl, sift together the flour, salt, baking soda and baking powder. Stir into the fruit mixture, mixing only until dry ingredients are blended in. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full. Fill any remaining cups with water to keep the pan from burning.

Place the pan in the oven on the lower rack and bake for 18 to 20 minutes, or until the muffins are golden brown and a wooden pick inserted into the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for a few minutes before turning out the muffins onto the rack. Serve the muffins warm or cool.

Makes 9 muffins
Source: Soul Food: Recipes and Reflections from African-American Churches by Joyce White