Happy Husband Muffins
I am a huge believer in the bulk section of my grocery store. Those little buckets of budget wonder are always full of interesting potential flavour combinations. Don’t be shy to try different nut and dried fruits for this recipe. This particular nut combination is my husbands decided favorite as he “doesn’t like cooked fruit”. Once cooled, wrap individually in plastic wrap for easy on the go lunches.
2 cups all purpose flour
1 1/4 cup sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 cup canola oil
1/4 cup REAL maple syrup (optional – see note)
1 medium apple, peeled and grated
2 tsp vanilla extract
3-4 carrots, peeled and grated
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup whole pistachios
1/4 cup chopped almonds
1/4 cup pumpkin seeds
1/2 cup baking oats
Preheat oven to 350 degrees
in a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. Set Aside.
In mixer with paddle attachment, combine oil, eggs, maple syrup, vanilla and apple.
Slowly add dry ingredients to mixer, until just combined.
Fold in carrots, coconut, pecans, pistachios, almonds, pumpkin seeds and oats.
Grease or line muffin tin. Fill cups to JUST full.
Bake at 350 degrees for 20-25min. Check muffins at 17min to be sure by inserting a clean knife into center of muffin. Once knife comes out nearly clean, muffins are done. Remove from oven and allow to cool for five minutes in the tin on a rack. After 5 min remove from tin and allow to cool completely.