 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | wheat flour, wholewheat | 1 1/8 | tablespoons | Agave nectar | 1/4 | teaspoon | baking soda | 1/8 | teaspoon | baking powder | 1 1/2 | dash | salt | 1/2 | tablespoon | applesauce | 1/2 | large | eggs | 1 1/8 | fliud ounces | Pineapple juice, canned, unsweetened | 1/3 | medium | Carrots, shredded | 1/8 | cup, whole | cranberries, dried | 1/8 | cup, shredded | coconut, dried, shredded | 1/3 | oz (24 whole kernels) | almonds, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Peheat oven to 350 degrees F. Line a 12 cup muffin tin with paper cups | | 2 | In a large bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. | | 3 | In a separate bowl, beat together agave nectar, oil, eggs, and pineapple (including pineapple juices). Stir egg mixture into the flour mixture, just until combined. | | 4 | Stir in the carrot, cranberries, coconut, and almonds. Scoop batter into prepared muffin cups. | | 5 | Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Makes 15 |
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