Recipe: Muffins and Quick Breads (35)

I think this is what you're looking for ? There may be duplications. There were so many that after awhile they became a blur. ;-)

Joe

MORNING GLORY MUFFINS
2 1/4 c. flour
1 1/4 c. sugar
1 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. grated carrot
1 apple, shredded
1/2 c. each shredded coconut, raisins, pecans or walnuts
1 (8 oz.) can crushed pineapple, drained
3 eggs
1 c. vegetable oil
1 tsp. pure vanilla extract
Heat oven to 350 degrees. Grease muffin cups or use paper liners. Sift the flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir in the carrots, apple, coconut, raisins, nuts and pineapple. In a separate bowl whisk the eggs together with the oil nd vanilla. Pour the mixture into the bowl with the dry ingredients; blend well. Spoon batter into muffin cups, filling almost to the top. Bake until a wooden pick inserted in the center comes out clean about 35 minutes. Cool muffins in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. They are best when allowed to ripen for 24 hours before serving. They freeze well.

NATUCKET MUFFINS
2 1/2 c. sugar
4 c. flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 c. raisins, plumped in brandy and drained
1 c. coconut, shredded
4 c. shredded carrots
2 apples, shredded
1 c. pecans (chopped)
6 eggs
2 c. vegetable oil
1 tsp. vanilla
Sift dry ingredients into a large bowl. Lightly dust the raisins with flour. Add coconut, fruit and nuts and stir well. Add the eggs, oil and vanilla, stirring only until combined. Spoon batter into cup cake pans and bake at 375 degrees for 20 minutes. Muffins should ripe for 24 hours for maximum blending of flavors.

COMPANY MUFFINS
1 c. all-purpose flour
1 c. oat bran
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 c. brown sugar
1 1/2 c. finely shredded carrots
2 lg. tart apples, peeled, cored and shredded
1/2 c. raisins (optional)
1 c. chopped pecans
1/4 c. vegetable oil
1/2 c. skim milk
2 eggs, slightly beaten (or use egg substitute, or 4 egg whites)
1 tsp. vanilla
Preheat oven to 375 degrees. Combine flour, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in sugar. Add carrots, apples, raisins and nuts. Stir well. Make a well in the center. Add oil, milk, eggs and vanilla. Stir just until moistened. Use a 1/4 cup measure to scoop muffin batter into greased tins. Bake for 18 to 20 minutes or until nicely browned. Makes 18 muffins.

MORNING GLORY MUFFINS
1 1/4 c. sugar
2 1/4 c. flour
1 tbsp. cinnamon
2 tsps. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1/2 c. raisins
1 apple, shredded
8 oz. crushed pineapple, drained
2 c. grated carrots (4 lg.)
1/2 c. pecans or walnuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla
Sift together sugar, flour, cinnamon, baking soda and salt into large bowl. Add coconut, fruits, carrots and nuts. in a separate bowl, whisk eggs with oil and vanilla. Pour this mixture into bowl with dry ingredients. Blend well. Spoon batter into greased muffin tins (or use baking papers.) Fill each cup about 3/4 full. Bake in preheated 350 degree oven for 35 minutes or until toothpick inserted into muffins comes out clean. Cool in pan for 10 minutes. Turn out onto rack. Makes 12 to 14. Flavor improves if muffins ripen for 24 hours. They freeze well.

CARROT BRAN MUFFINS
1 1/2 c. whole wheat flour
3/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 c. bran
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
2 tbsp. apple cider vinegar
1/3 c. honey
1/4 c. molasses
1 c. grated carrots
2 eggs, beaten
1/4 c. safflower oil
3/4 c. raisins
1/2 c. chopped walnuts
Preheat oven to 375 degrees. Combine whole wheat flour, salt, baking soda, bran, cinnamon and nutmeg. Combine milk, vinegar, honey, molasses, carrots, eggs, safflower oil, raisins and nuts. Combine mixtures; mix until just moist. Fill greased muffin tins 2/3 full. Bake at 375 degrees for 20 minutes.

GOLDEN HARVEST MUFFINS
2 c. (each) sugar, white flour, whole wheat flour
4 tsp. (each) baking soda, cinnamon, vanilla
1 tsp. salt
1 1/2 c. oil
1/2 c. milk
3 eggs, beaten
4 c. shredded apples
1 c. (each) shredded carrots,
coconut, raisins, chopped walnuts
Mix dry ingredients; add wet ingredients just until moistened; bake 350 degrees for 20 to 25 minutes in greased muffin tins. Makes 36.

MORNING GLORY MUFFINS
2 c. all-purpose flour
1 1/4 c. white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt2 c. carrot, grated
1/2 c. raisins
1/2 c. nuts
1/2 c. coconut
1 apple, peeled, cored & grated3 eggs, beaten
1 c. salad oil
2 tsp. vanilla
Into a large bowl mix: Stir in: Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups; fill to the top. Bake at 350 degrees for 20 minutes. (Can also be baked in 4 small loaf pans.)

MORNING GLORY MUFFINS
4 c. flour
2 1/2 c. sugar
4 tsp. soda
4 tsp. cinnamon
1 tsp. salt
4 c. grated apples
1 c. raisins
1 c. pecans, chopped
1 c. coconut, shredded
1 c. carrots, grated
6 eggs
2 c. vegetable oil
4 tsp. vanilla
Sift flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, pecans, coconut and carrots. Mix well. Beat eggs with oil and vanilla and stir into flour mixture until combined. Spoon batter into greased or paper lined tins, filling about 2/3 full. Bake at 350 degrees for 35 minutes. Makes 36 muffins. Let muffins cool on rack for 5 minutes,then remove from pans and cool completely.

MORNING GLORY MUFFINS
2 c. flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/4 c. sugar
1 1/2 c. carrots, shredded
2 lg. cooking apples, shredded
3/4 c. coconut
1/2 c. raisins
1/2 c. pecans, chopped
1 c. vegetable oil
3 lg. eggs
1/2 tsp. vanilla
Beat eggs. Sift dry ingredients. Add all ingredients. Stir lightly. Make muffin tins 3/4 full. Bake 18 to 20 minutes at 375 degrees. Makes 1 dozen medium muffins.

CARROT, ZUCCHINI, AND APPLE MUFFINS
2 c. flour
2 c. shredded carrots
1 c. shredded zucchini
1 lg. apple, peeled and cored (golden delicious or granny smith)
1 1/4 c. sugar
3/4 c. raisins
1/2 c. chopped walnuts
1 tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. grated orange peel
1 tsp. vanilla
3 lg. eggs
1 c. vegetable oil
Sugar for sprinkling
Preheat oven to 375 degrees. Line 1/2 cup muffin cups with paper baking cups. Mix all ingredients except eggs and oil in a large bowl. Whisk eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Sprinkle 1/4 to 1/2 teaspoons sugar over each. Bake until tester inserted in center comes out clean, about 22 minutes. Serve warm or at room temperature.

MORNING GLORY MUFFINS
4 c. flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
4 c. grated carrots
1 c. chopped raisins
1 c. chopped pecans
1 c. shredded coconut
2 apples, peeled and grated
6 lg. eggs
1 1/2 c. cooking oil
4 tsp. vanilla
In a large bowl, combine flour, sugar, soda, cinnamon, salt. Stir in carrots, raisins, pecans, coconut and apples. In second bowl, beat eggs with oil and vanilla. Stir flour mixture into egg oil just until batter is combined. Fill paper lined muffin tins to top. Bake muffins at 350 degrees for 35 minutes. Makes 30 muffins.

A TO Z BREAD
3 c. flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon (optional)
1/2 tsp. baking powder
3 eggs
1 c. oil
2 c. sugar
2 c. A to Z ingredients
3 tsp. vanilla
1 c. chopped nutsApples -- grated
Applesauce
Apricots -- chopped
Bananas -- mashed
Carrots -- grated
Cherries -- pitted & chopped
Coconut -- fresh ground
Dates -- pitted, finely chopped
Eggplant -- ground
Figs -- finely chopped
Grapes -- seedless
Honey -- omit sugar
Lemons -- only 1/2 c. juice
Marmalade -- omit 1 c. sugar
Mincemeat
Oranges -- chopped
Peaches -- fresh or canned, chopped
Peppermint -- use only 1/2 c.
Pineapple -- crushed, well drained
Prunes -- chopped, only 1 c.
Pumpkin -- canned
Raisins
Raspberries
Rhubarb -- finely chopped
Strawberries -- fresh or well-drained
frozen
Sweet potato -- coarsely grated
Tapioca -- cooked
Tomatoes -- use only 1/2 c. sugar
Yams -- cooked & mashed
Yogurt -- plain or flavored
Zucchini -- ground or grated, well-drained
Sift dry ingredients and set aside. Beat eggs in a large bowl. Add oil and sugar and cream well. Add your choice of A to Z ingredients, plus vanilla. Add dry ingredients and mix well again. Fold in nuts, then spoon into two well-greased 9x5x3 inch loaf pans. Bake at 325 degrees for 1 hour. Use one of the following, or a mixture, equal to 2 cups except as indicated:

SUGAR FREE MUFFINS
1 tsp. cinnamon
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 packets Sweet'n Low
2 egg whites
1 c. low-fat milk
3 tbsp. vegetable oil
1 big carrot or 1 big apple
1/2 c. raisins
Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with baking cups. Mix first 5 ingredients. In medium bowl mix egg whites, milk, and oil. Add carrot and raisins. Stir in dry ingredients all at once. Fill muffin cups about 3/4 full. Bake until golden brown, about 25 minutes.

MORNING GLORY MUFFINS
4 c. flour
2 1/2 c. sugar
4 tsp. soda
1 tsp. salt
6 eggs
4 tsp. vanilla
4 tsp. cinnamon
4 c. grated apples, peel & all
1 c. raisins
1 c. pecans
1 c. shredded coconut
1 c. carrots, grated
2 c. oil
Put flour, sugar, soda, cinnamon, and salt in large bowl. Stir in apples, raisins, pecans, coconut and carrots. Beat eggs, oil, vanilla and stir into dry ingredients just until combined. Grease muffin tins or use paper liners. Fill 2/3 full. Bake at 350 degrees for 30 to 35 minutes. Serves 36.

SUNNY SAN DIEGO APPLESAUCE-CARROT MUFFINS
1/2 c. raisins
1 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1 lg. egg
1/2 c. sugar
1/4 c. corn oil
1/8 tsp. vanilla extract
1/8 tsp. lemon extract
1 c. applesauce
3/4 c. grated carrots
Heat oven to 400 degrees. Grease twelve 2 to 2 1/2 inch muffin-pan cups. Combine raisins with 1/2 cup warm water in small bowl and let soak. Meanwhile, mix flours, baking soda, salt and spices in large bowl. Using electric mixer, beat egg and sugar in second bowl until fluffy. Beat in oil and vanilla and lemon extracts, then stir in applesauce. Stir applesauce mixture into flour mixture only until just blended. Quickly fold in carrots and raisins (with their water). Spoon batter into prepared muffin-pan cups, filling each 3/4 full. Bake 15 to 18 minutes until lightly browned and sharp knife inserted in muffin comes out clean. Makes 12 muffins. Per muffin: 176 calories, 3 grams protein, 5 grams fat, 30 grams carbohydrate.

MORNING GLORY MUFFINS
1 1/4 c. white sugar
1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
2 c. grated carrots
1/2 c. raisins
1/2 c. coconut
1/2 c. diced raw apple (1 apple)
1/2 c. nuts or sunflower seeds
Combine sugar, oil, eggs and vanilla in a large bowl. In another bowl, sift together flour, baking powder, salt and cinnamon. Add to liquid ingredients and stir until just moistened. Gently fold in carrots, raisins, coconut and raw apples. Spoon into greased or paper lined muffin tins to about 2/3 full. Bake in 350 degree oven for 20 to 25 minutes. Makes 24 muffins. (A satisfactory muffin can be made when reducing sugar to 1/4 cup.)

SUNRISE MUFFINS
2 c. flour
1 1/4 c. sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. shredded carrots
1/2 c. raisins
1 c. chopped nuts
1/2 c. shredded coconut
1 apple, peeled and shredded
3 eggs
1 c. salad oil
2 tsp. vanilla
Sift dry ingredients into large bowl. Add carrots, raisins, nuts, coconut and apple. Mix well. In small bowl, beat eggs, oil and vanilla and stir into flour mixture until bottom is just combined. Spoon into well greased cupcake tins. Bake 375 degrees for 20 minutes. Fill tin to the top as these do not rise much.

MORNING GLORY MUFFINS
2 c. flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. chopped pecans
1 apple (peeled, cored and grated)
3 eggs
1 c. vegetable oil
2 tsp. vanilla
Combine flour, sugar, soda, cinnamon, salt, carrots, raisins, pecans and apple. Combine eggs, oil and vanilla. Add to dry ingredients and mix until just moistened. Spoon into well greased muffin cups - fill almost to top. Bake at 350 degrees for 35 minutes. Let stand 5 minutes before removing from pans.

GOLDEN HARVEST MUFFINS
2 c. flour
2 c. wheat flour
2 c. sugar
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves, ground
4 c. (5 med.) shredded, peeled apples
1 c. shredded carrots
4 tsp. baking soda
1 c. coconut
1 c. raisins
1 c. chopped nuts
1 c. oil
1/2 c. yogurt (plain)
1/2 c. milk
4 tsp. vanilla
3 eggs, beaten
Preheat oven to 350 degrees. Grease 36 muffin cups or line with paper baking cups. Combine flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and nuts; mix well. Add oil, yogurt, milk, vanilla and eggs; stir until moistened. Fill muffin cups 3/4 full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Makes 36 muffins.

MORNING GLORY MUFFIN
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. cinnamon
1 tbsp. allspice
1 tsp. nutmeg
2/3 c. vegetable oil
1 c. granulated sugar
4 c. carrots
1/3 c. brown sugar
2 tbsp. vanilla
4 eggs
1 can crushed pineapple
1 apple, shredded
1/3 c. raisins
1/2 c. walnuts
1/3 c. coconut
Combine sugar and oil together. Add eggs, one at a time, beating thoroughly. Next, add vanilla; fold in flour and spices. Mix thoroughly. Then add fruit and carrots. Blend well. Grease 24 muffin tins. Fill tin 3/4 full. Bake at 350 degrees for 15-20 minutes. Let cool.

MORNING GLORY MUFFINS
1 1/3 c. flour
1 1/3 tsp. baking soda
1/3 tsp. salt
1 c. sugar
1 1/3 tsp. cinnamon
1 1/3 c. grated carrots
1/3 c. raisins
Chopped walnuts
1/3 c. sweetened shredded coconut
1 apple, peeled, cored and grated2 lg. eggs
2/3 c. vegetable oil
1 1/3 tsp. vanilla
Sift all the above. Stir in the above ingredients to the first set of ingredients. Beat in the last 3 ingredients. Pour into muffin cups and bake at 350 degrees for 35 minutes. Makes 1 dozen large muffins.

MORNING GLORY MUFFINS
2 c. flour
1 1/2 c. white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt2 c. grated carrots
1/2 c. raisins
1/2 c. nuts
1/2 c. coconut
1 apple, peeled, cored and grated3 eggs
1 c. salad oil
2 tsp. vanilla
Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. Bake at 350 degrees for 20 minutes. Makes 18 large muffins.

MORNING GLORY MUFFINS
2 c. whole wheat flour
2 c. white flour
2 1/2 c. sugar
4 tsp. baking soda
2 tbsp. cinnamon
1 tsp. salt
4 c. coarsely grated carrots
2 tsp. vanilla
1 1/4 c. vegetable oil
1 c. raisins
1 c. chopped pecans
1 c. sweetened shredded coconut
2 tart apples, peeled and grated
6 lg. eggs (use egg substitute for all or part)
Into a large bowl sift together the flour, the sugar, the baking soda, the cinnamon, and the salt and stir in the carrots, the raisins, the pecans, the coconut, and the apples. In a bowl whisk together the eggs, the oil, and the vanilla, add the mixture to the flour mixture, and stir the batter until just combined. Spoon batter into well buttered 1/3 cup muffin tins, filling them to the top, and bake the muffins, in batches if necessary, in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until they are springy to the touch. Let the muffins cool in the tins for 5 minutes and turn them out into a rack. Makes about 30 muffins.

MORNING GLORY MUFFINS
2 c. flour (1 c. white, 1 c. whole wheat)
3/4 c. sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. grated carrots
1 apple, peeled, cored and chopped
3 eggs
1 c. vegetable oil
1/2 c. coconut
1/2 c. chopped nuts
1/2 c. raisins
2 tsp. vanilla
Mix first 5 dry ingredients together. Add everything else except oil, eggs, and vanilla. Beat eggs, oil and vanilla together and add to other ingredients. Bake 20 minutes at 350 degrees. Makes 14 large or 24 small muffins.

GOLDEN HARVEST MUFFINS
2 c. flour
2 c. whole wheat flour
2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 c. (5 med.) shredded, peeled apples
1 c. shredded carrots
1 c. coconut
1 c. raisins
1 c. chopped walnuts or pecans
1 1/2 c. oil
1/2 c. milk
4 tsp. vanilla
3 eggs, beaten
Heat oven to 350 degrees. Line with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts; mix well. Add oil, milk, vanilla and eggs; stir just until moistened. Fill lined or greased muffin cups 3/4 full. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans* 36 muffins. TIP: *To freeze muffins, cool completely. Place in large plastic freezer bags; label and freeze up to 1 month.

DIANE'S CARROT MUFFINS
--SIFT INTO BOWL:
2 1/2 c. sugar
4 tsp. baking soda
4 c. flour
4 tsp. cinnamon
1 tsp. salt
--MIX AND STIR INTO THE ABOVE:--
1 c. pecans, chopped
2 c. carrots, grated
1 c. raisins
2 apples, peeled and chopped
--MIX LIGHTLY AND STIR INTO THE ABOVE:
1 c. corn oil
6 eggs
4 tsp. vanilla
Spoon into greased muffin cups; fill to top of cup. Bake at 350 degrees for 35 minutes. Makes 30. Freeze extras.

BUTTERMILK BRAN MUFFINS
3/4 c. Kellogg's All-Bran (original)
1 c. Peeler's churned buttermilk
1 egg
1 c. light brown sugar or 1/3 c honey
1/3 c. Mazola corn oil
1/2 c. raisins
1/2 c. carrots, shredded or may substitute apples
1 1/4 c. plain flour or 3/4 c. white flour and 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon or 1 tsp. nutmeg
1/2 c. chopped pecans or black walnuts (optional)
In a bowl, combine the Kellogg's All-Bran, buttermilk, egg, brown sugar, Mazola corn oil, raisins and carrots. Let stand for 10 minutes. In a larger bowl, combine dry ingredients and nuts. Make a well in the center and add the buttermilk-bran mixture. Stir only enough to dampen the flour. Batter should be lumpy. Line muffin tins with paper liners or spray with vegetable cooking spray and fill tins two thirds full with batter. Bake at 425 degrees for 15 to 20 minutes or until toothpick comes out clean when inserted in the center of muffin.

PUMPKIN BREAD IN A JAR
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
--VARIATIONS:
2 c. shredded apples or carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c. mashed bananas
2 c. fresh peaches
1 3/4 c. applesauce plus 1/4 c. pineapple
2 c. shredded zucchini
1 3/4 c. applesauce plus 1/4 c. raisins
Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling 1/2 full. Bake at 325 degrees for 45 minutes. When done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.

MORNING GLORY MUFFINS
2 c. grated carrots
1/2 c. diced, peeled apple
1/2 c. raisins, soaked in hot water
1/2 c. chopped walnuts or pecans
1/2 c. flaked coconut
1 c. granulated sugar
1/4 c. brown sugar
1/2 c. softened margarine
3 eggs
2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 c. All-Bran cereal
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
Combine carrots, apple, raisins, nuts and cinnamon; set aside. In a large bowl, beat together sugars, margarine, eggs and vanilla; set aside. In another bowl combine flour, All-Bran, baking powder, cinnamon and salt. Add the carrot mixture and mix well. Add the sugar mixture and combine just until flour is moistened. Spoon batter into 12 greased muffin cups and bake for 25 to 30 minutes in a preheated 350 degree oven or until they test done. The muffins freeze well. Makes 12 muffins.

APPLESAUCE-CARROT MUFFINS
1 c. grated carrot
1/2 c. raisins
1 3/4 c. whole wheat flour
1 tsp. baking soda
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
1 lg. egg
1/4 c. oil
1/4 tsp. vanilla
1/4 tsp. lemon extract
1 c. unsweetened applesauce
1/2 c. warm water
Heat oven to 400 degrees. Grease 12 muffin cups. Combine the water, raisins and carrots in small bowl and let soak. Meanwhile, mix flour and all dry ingredients in large bowl. Using electric mixer, beat egg and sugar in second bowl until fluffy. Beat in oil and vanilla and lemon extract, then stir in applesauce. Stir applesauce mixture into flour mixture only until blended. Quickly fold in carrot mixture. Spoon batter into muffin pan. Bake 15-18 minutes.

MORNING GLORY MUFFIN
2 c. flour
1 1/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins
1/2 c. chopped nuts
1/2 c. coconut
1 apple, peeled, cored and grated
3 eggs
1 c. vegetable oil
2 tsp. vanilla
Preheat oven to 350 degrees. In large bowl sift together, flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon batter into well greased muffin tins (I use muffin cup). Bake 20 minutes.

ULTIMATE MUFFIN
1 med. carrot, chopped
1 apple, chopped
1/2 c. oil
2 eggs
1/3 c. sugar
1 tsp. vanilla
3/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. nutmeg
3 tbsp. All-Bran cereal
1/2 c. rolled oats
1/3 c. raisins or nuts
Preheat oven to 375 degrees. Chop apples and carrots and set aside. Mix oil, eggs, sugar, and vanilla. Combine all the rest of the ingredients. Add to egg mixture along with the carrots and apples. Overmixing will cause a tough muffin! Fill greased muffin tins almost full and bake for about 20 minutes. Freezes well. Makes 12 muffins.

HEALTHY BASIC OATMEAL MUFFINS
1/2 c. whole wheat flour
1/2 c. oat bran
1 c. oatmeal
1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 c. raisins
2 egg whites
1 c. skim milk
1/4 c. vegetable oil
3 tsp. baking soda
--OPTIONAL ADDITIONS:--
1/2 to 1 c. of any of the following (or combination)
Pumpkin (pie mix)
Mince meat (pie mix)
Yams, minced
Carrots, minced
Apples, minced
Apricot, minced
Bananas, minced
Mix ingredients as for regular muffins. Line muffin pans. Bake in a preheated 425 degree oven for 20 minutes. Add 2 minutes for each extra optional fruit. Try also as a drop cookie. Yield: 12 or 13 muffins.

HIGH FIBER LOAF
2 c. whole wheat flour
1 c. white flour (preferably
unbleached)
1 c. bran and/or whole grain cereal
1/2 c. unprocessed bran
1 tsp. baking soda
1 tbsp. cinnamon
1/4 tsp. ginger
1 1/2 c. brown sugar
1 1/4 c. oil
4 eggs
2 tsp. vanilla
1 tbsp. orange peel
2 c. grated carrots or zucchini
1 c. raisins, currants or dried papaya chips
2 tbsp. apple butter
1 c. chopped nuts

CARROT BREAD OR MUFFINS
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
1 c. grated carrots
1/2 c. raisins
3 tbsp. apple juice concentrate
1 egg
1/4 c. oil
1 tsp. vanilla
1 ripe banana, sliced
Stir together dry ingredients in a large bowl. Heat raisins and apple juice concentrate in a small saucepan. Boil about 2 minutes until raisins are soft and puffy. Pour raisins into blender and puree. Add egg, vegetable oil, vanilla, and banana. Blend. Add to dry ingredients and stir well. Add carrots (finely grated) and stir in. Bake in greased loaf pan for 45 minutes or muffin tins for 35 minutes. Makes 1 loaf or 12 large muffins.