A hearty muffin with lots of flavor.
YIELD
16 servingsPREP
20 minCOOK
25 minREADY
60 minIngredients
Directions
Preheat to 350℉ (180℃). Spray muffin tins with non-stick cooking spray.
Whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, dried cranberries, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil, vanilla and reserved juice. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins, filling each full.
Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Comments
when I print your recipes all I get is the advertisements.
Use the print button - under the photo and recipe description, blue coloured and labeled "Print" - also the Email & Share drop-down menu has a print option - prints with no ads or graphics that waste ink.
Wow, great muffin, bursting with goodness, worked out perfectly!!! I had to make one small change based on pantry deficiency, thought I had a tin of pineapple, didn't, but I did have a tin of fruit cocktail : this worked! I was very pleased (and relieved). These baked perfectly in just under 25 mins, I actually got 18 but I could have made it 16 by topping up a couple a little more. Thanks for sharing a delicious recipe, ideal for breakfast, lunchboxes or sweet snacks!