I recalculated the recipe and here it is to share with you. It will make 24 standard sized muffins. Oh, and you can be flexible with the fruit, using your favorites.
VICKI’S SUPER MUFFINS
- Use a digital kitchen scale if possible for a really easy mixing experience. This recipe is designed for weights, not volume. Just add each ingredient, remembering to zero between each one.
- Use a food processor or food chopper for the apple and carrots. So easy, both to prepare, and to clean up with a quick rinse.
- Combine the ingredients in the order listed.
- The dry ingredients should be accurately weighed, but the fruits and additions in the second list are fairly flexible.
- You should just need a large mixing bowl, and a smaller one for weighing your ingredients. No fuss, no muss.
114g all purpose flour
2.5 tsps baking soda
2 tsp baking powder
1 tsp salt
3 tsp cinnamon
Mix all the above thoroughly together in a large bowl. I use my mixer bowl.
75 g raisins
60 g chopped nuts ( I use walnuts)
60 g unsweetened flaked coconut.
1 medium size apple, peeled, cored, chopped fine.
300 g carrots, washed, chopped fine.
Add to dry ingredients. Mix well until combined.
3 large eggs
230 mls vegetable oil. ( I prefer grape seed oil, but any unflavored one is fine. I haven't tried coconut oil.
2 teaspoons vanilla extract.
Add to all the previous ingredients. Mix thoroughly but quickly, remembering over mixing is never good with muffins.
Divide between 2x12 muffin pans, standard size. Non-stick pans are best, if you don't have them, use paper muffin cups in your pans. I prefer not to, because I love the crunchy outside bits!
Bake at 350°F for 20 minutes, or until the tops are firm to the touch, and spring back.
These freeze really well. I wrap each one in plastic wrap, then freeze them in freezer bags.