Ingredients
12 cup raisins
2 cups grated carrots
1 cup grated zucchini
1 green apple, chopped
14 cup shredded coconut
34 cup roughly chopped pecans
1 cup flax seed
13 cup brown sugar
2 cups whole wheat flour
1 tablespoon ground cinnamon
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Preheat oven to 180. Pour 1/4 c boiling water over raisins and soak 10 minute. Combine carrot, zucchini, apple,nuts & drained raisins, mix well. In another large bowl mix all dry ingredients. Stir eggs, molasses & vanilla, add to dry ingred. Fold carrot mixture till just combined. Add water from raisins if mixture is too dry. Spoon into sprayed muffin tin or paper cups and bake about 25-30 minute test with skewer. Cool in tin for 10 minute.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
King of dates — natural caramel sweetness, stuffing, energy balls