- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 12
Ingredients
- 1 1/2 cups
- all-purpose flour
- 375 mL
- 1 1/2 cups
- whole-wheat flour
- 375 mL
- 3/4 cup
- sugar
- 175 mL
- 4 tsp
- baking powder
- 20 mL
- 1/2 tsp
- salt
- 2 mL
- vegetable oil spray
- 1/2 cup
- peeled and coarsely grated apple
- 125 mL
- 1/2 cup
- coarsely grated carrot
- 125 mL
- 1/2 cup
- unsweetened coconut flakes
- 125 mL
- 1/2 cup
- chopped walnut or pecan pieces
- 125 mL
- 1/2 cup
- raisins
- 125 mL
- 1 cup
- milk
- 250 mL
- 2 tsp
- finely grated orange zest
- 10 mL
- 1/2 cup
- orange juice
- 125 mL
- 1/3 cup
- vegetable oil
- 75 mL
- 1 tsp
- vanilla extract
- 5 mL
- 3
- eggs
Method
Step 1
Preheat oven to 375°F (190°C). Lightly coat 12-cup, non-stick muffin pan with vegetable oil spray.
Step 2
In large bowl, whisk together all-purpose and whole-wheat flours, sugar, baking powder and salt. Stir in apple, carrot, coconut, nuts and raisins.
Step 3
In separate bowl, whisk together eggs, milk, orange zest and juice, oil and vanilla. Make well in dry mixture. Pour in wet mixture and stir until just combined.
Step 4
Spoon batter into each muffin tin, filling each to the top. Bake 25 to 30 min., or until centre of muffin springs back when gently pressed. Cool 10 min. in pan before removing muffins from tins.
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