Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | all-purpose flour | 1 | cup | sugar | 2 | teaspoons | baking soda | 2 | teaspoons | cinnamon, ground | 2 | cups grated | Carrots, raw | 4 | ounces | walnuts | 8 | tablespoons | coconut flakes, unsweetened, unsulphured, Bobs Red Mill | 1 | cup, quartered or chopped | apple | 3 | large | eggs | 8 | tablespoons | Oil, vegetable, sunflower, linoleic (less than 60%) | 8 | tablespoons | applesauce | 1 | cup, crushed, sliced, or chunks | pineapple, canned |
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Steps
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Sequence
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Step
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| 1 | Mix together flour, sugar, baking soda, cinnamon. Stir in the carrot, nuts, coconut, apple and pineapple. | 1 | Preheat oven to 350 degrees. Grease 12 muffin cups. | 2 | Beat together eggs, oil, and pineapple. Stir egg mixture into the carrot/four mixture, just until moistened. Scoop batter into prepared pans. | 3 | Bake in preheated oven for 20 minutes |
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