T is feeling pretty crumby, so I took t and b out this morning and we went grocery shopping, to the park and the garden centre. I still haven't found my citronella plant or a good looking sweet red pepper, but I did find Swiss Chard. t asked if we could bake something when we got home. I figured a good, healthy muffin would do the trick. I wanted a little of everything in it and pretty much emptied my pantry/fridge into the thing.
It is tasty though.
Kitchen sink Muffins:
- 1 cup whole wheat flour
- 1 cup AP flour
- 1 cup rolled oats
- 1/2 tsp baking soda
- 2 tsps baking powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 cup milk
- 3/4 cup applesauce
- 1/2 cup dark brown sugar (packed)
- 1/3 cup grape seed oil
- 2 medium eggs or 1 large egg
- 2 tsps vanilla extract
- 1 1/2 cups grated carrot
- 2/3 cup shredded coconut plus some for the top
- 1 cup fresh pineapple cut into tidbits or use the canned tidbit or crushed pineapple
- 1/2 cup walnuts
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- Preheat oven to 375 degrees
- In mixing bowl add milk, eggs, applesauce, brown sugar, oil, egg(s) and vanilla. Mix together.
- Stop the mixer and add the flour, oats, baking soda, baking powder, salt, cinnamon and ginger. Turn the mixer on and mix until wet and dry are just incorporated.
- Stop the mixer and remove the bowl from the stand. Add in pineapple, carrots, coconut, walnuts, raisins and cherries and fold using a spatula.
- Fold in blueberries and raspberries.
- Spoon mixture into either greased mini loaf pans or lined cupcake tins.
- Sprinkle the tops with coconut.
- Bake for about 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Can be stored in an airtight container at room temperature for 2 or 3 days BUT they freeze really well. I got 8 loaves, 6 big muffins and 12 mini muffins out of this batch. For mini muffins you only need to cook for about 18 minutes.
