INGREDIENTS
- 1 cup all-purpose flour $0.10
- 1 cup whole wheat flour $0.16
- ½ cup oat bran $0.52
- 1 cup sugar $0.18
- 2 tsp baking soda $0.08
- 2 tsp cinnamon $0.12
- ¼ tsp salt $0.02
- ½ cup vegetable oil $0.24
- ¾ cup unsweetened applesauce $0.38
- 3 lg eggs $0.53
- 1 tsp vanilla $0.28
- 2 cups (4 med) carrots, shredded $0.49
- ½ cup raisins $0.28
- ½ cup walnuts, chopped $0.84
- ½ cup shredded coconut $0.25
INSTRUCTIONS
- Wash and peel the carrots. Using a cheese shredder, shred the carrots into a bowl and then set them aside. Preheat the oven to 375 degrees.
- In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
- In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
- Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.
- Line a muffin tin with paper cups or spray with non-stick spray. Fill the cups to the top with the muffin batter. Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
