Everything But The Kitchen Sink Muffins Recipes
KITCHEN-SINK MUFFINS
Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans.
- Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g
KITCHEN SINK MUFFINS
My sister, Cheryl, gave me this recipe. It has everything in it but the kitchen sink, hence the name. These are really great muffins and freeze well, that's if there are any left to freeze because they go so fast.
Provided by Debra Taylor
Categories Muffins
Time 55m
Number Of Ingredients 14
Steps:
- 1. In a large mixing bowl combine flour, sugar, oatmeal, cinnamon, salt and nutmeg. Add apples, carrots, cranberries/raisins, nuts and coconut. Stir until well mixed.
- 2. Beat eggs in a medium bowl with a wire whisk. Stir in butter and applesauce.
- 3. Add egg mixture to flour mixture. Stir until just moistened.
- 4. Scoop into muffin cups. Bake in 350 degree oven for 20 to 25 minutes.
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