17 Oct Hello Sunshine Muffins
Ingredients:
2 cups (320g) Cloud 9 All-Purpose Baking Flour
1 cup (200g) sugar
2 tsp (10g) baking soda
2 tsp (5g) cinnamon
1/2 tsp (3g) salt
1/4 tsp (0.5g) ground cloves
2 cups (290–340g) shredded apples
1/2 cup (55g) shredded carrots
1/2 cup (48–50g) shredded coconut
1/2 cup (57–60g) raisins
1/2 cup (50–60g) chopped walnuts or pecans
3/4 cup (168–170g) vegetable oil
1/4 cup (60g) milk
1/4 tsp (1.25g) vanilla
2 large eggs, beaten (100–104g)
Directions:
- Preheat oven to 350°F (176°C). Line 18 muffin cups with liners.
- In a large bowl, combine Cloud 9 All-Purpose Baking Flour, sugar, baking soda, cinnamon, salt and cloves. Mix well.
- Stir in apples, carrots, coconut, raisins and walnuts.
- Add oil, milk, vanilla and eggs, stirring just until dry mixture is moistened.
- Fill liners 3/4 full.
- Bake for 20–25 minutes or until a toothpick comes out clean. Immediately remove from pan and cool on a wire rack or serve warm.
Optional / Suggestions:
Use your favourite variety of apple, whether sweet or tart. Macintosh, Royal Gala or Granny Smith are all delicious choices. The juicier the apple, the looser your batter will be and it may take an extra few minutes in the oven.
Substitute your favourite dried fruit for raisins. Dried cranberries, blueberries or currants work well.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.