MIMI'S MUFFINS

MiMi's Muffins image

Provided by Clarlinda Landers

Time 55m

Number Of Ingredients 18

1 c all purpose flour
1 c whole wheat flour or (uncooked oatmeal)
1 c brown sugar, lightly packed
2 Tbsp wheat germ
2 tsp cinnamon, ground
1 medium grated rind of fresh orange
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/2 c milk (or buttermilk)
2 large eggs
2 tsp vanilla
3/4 c vegetale oil or( melted coconut oil -my preference)
3 medium grated carrots (about 2 cups) you can also substitute grated zuchinni
1/2 c crushed pineapple, drained
1/2 c raisins or dried cranberrys
1 c apple shredded
1 c coconut (or pecans if you prefer)

Steps:

1. Instructions : 1. Preheat the oven to 350 degrees F. Line twelve to sixteen 1/2-cup muffin cups with paper muffin liners. 2. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the oil (or if you prefer, like I do use melted coconut oil), and vanilla extract. 3. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple, apple, coconut, raisins just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 20-25 minutes. Turn muffins out of the tins and cool on a rack. Serve warm. Top with a cream cheese frosting if desired.