Easter Morning Muffins Recipe

These hearty muffins are full of flavor and texture. They make a great addition to any breakfast or brunch.

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 2 eggs
• 3/4 cup vegetable oil
• 1/4 cup milk
• 1-1/2 tsp. vanilla
• 2 cups peeled & grated apples
• 1/2 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup raisins
• 1/2 cup chopped pecans or walnuts

Preparation -
Generously grease or spray muffin tins with non-stick cookiing spray. (You will have enough batter for 18 to 20 muffins.) Set aside. In a bowl, mix together both flours plus the sugar, baking soda, cinnamon, ground cloves and salt; set aside. In another large mixing bowl, lightly beat the eggs with the vegetable oil, milk and vanilla. Add the grated apples, grated carrots and coconut and mix well. Add the dry ingredients and mix until well blended. Stir in the raisins and nuts. Spoon the batter into the prepared muffins tins. Bake in a preheated oven at 350º for about 20 minutes or until nicely browned.

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Paula Deen Nonstick Signature Bakeware Muffin Pan This 12-cup, professionally designed muffin tin features a wire reinforced rim to resist warping and add extra strength and durability. The light-colored nonstick interior and exterior looks great and promotes even browning. Baked foods slide off with ease.

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