LOADED WITH STUFF TOP O' THE MORNING MUFFINS

1 cup unbleached, all-purpose flour
3/4 cup rolled oats, quick cooking
1/2 cup granulated sugar
1/2 cup unsweetened flaked coconut
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup shredded carrots
1 cup chopped, peeled apple
2 large eggs, lightly beaten

Position a rack in the center of the oven, and heat oven to 375 degrees F. Lightly grease bottom and halfway up the sides of 12 standard-size muffin cups.

In a large bowl, combine the flour, oats, sugar, coconut, cinnamon, baking soda and salt.

In a medium bowl, combine the butter, carrots, apple and eggs. Add the wet ingredients to the dry ingredients, folding together gently until just combined. Batter will be very dense.

Scoop batter into the prepared muffin cups, filling them 2/3 full.

Bake for 18 to 25 minutes or until a toothpick inserted in the cen ter comes out clean. Remove immediately from the pan, and place the muffins on a wire rack to cool.

Makes 12 muffins
Adapted recipe by Bev Shaffer
Source: Cleveland Plain Dealer, April 18, 2007