CARROT NUT MUFFINS

Carrot nut muffins
INGREDIENTS
2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean

Banana Muffins

Banana Muffins
Ingredients
1/2 cup butter.
1 cup granulated sugar.
2 large eggs.
2 large bananas, ripe, mashed.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 cup chopped pecans or walnuts.
1cup buttermilk
METHOD
Grease 12 muffin cups or line with paper muffin liners.
Cream butter and sugar with an electric hand-held mixer until light and fluffy.
Beat in eggs, one at a time, beating after each addition.
Add bananas and vanilla and beat until smooth.
Mix together the flour, salt, baking powder, and baking soda.
Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
Stir until dry ingredients are moistened then gently stir in chopped nuts.
Spoon banana muffin batter into prepared muffin cups or liners.
Bake at 400° for about 15 to 18 minutes, or until tops are lightly browned.

APPLE OAT MUFFINS

Apple oat muffins
Ingredients:
1 medium apple ,cored and grated.
2 egg whites
1 cup of buttermilk
.1 cup of rolled oats
1 cup of wholewheat flour
½ cup of raisins
¼ cup of honey
1 ½ teaspoons of baking powde
1 ½ teaspoons of cinnamon
½ teaspoon of salt.
Method:
Spray a muffin pan with non-stick cooking spray.
In a large mixing bowl, stir together the buttermilk, the oats, and the raisins.
In a separate bowl, blend the wholewheat flour, baking powder, cinnamon and salt.
Add the egg whites and honey to the oat mix, and blend thoroughly.
Blend the two mixtures together.
Fold in the grated apple.
Fill the muffin cups to almost full.
Bake 350°F (175°C) for about 20-25 minutes.
Cool the muffins in a pan for about 10 minutes .