Sunshine Muffins
Lick Skillet Bakery, Boulder, CO
1-1/4 cups cake flour
1-1/2 cups whole-wheat flour
3/4 tablespoon baking soda
3/4 tablespoon cinnamon
3/4 tablespoon salt
3/4 cup raisins
1-1/2 cups grated carrots
3/4 cup almonds, crushed with a rolling pin
3/4 cup shredded fresh coconut
1-1/4 cups peeled, cored, diced Granny Smith apples
4 eggs
5 ounces (scant 2/3 cup) maple syrup
3/4 cup canola oil
3/4 tablespoon vanilla extract
1/4 cup apple juice
Nonstick spray
12 paper muffin or cupcake cups
Preheat oven to 350 degrees F. Measure out the first five
ingredients into five separate bowls. Place the raisins, carrots,
almonds, coconut and apples into one medium-size bowl. Put the wet
ingredients �?eggs, maple syrup and oil �?into three separate bowls.
Add a little bit of each of the first five ingredients to the mixing
bowl on a mixer, followed by a little bit of each of the three wet
ingredients. Allow the mixer to stir on medium speed until just
combined (scrape the bottom of the bowl if necessary). Be careful
not to over mix. Once combined, repeat the process, adding a little
more of the dry ingredients, then a little more of the wet
ingredients, letting the mixer stir until just combined and making
sure to incorporate the ingredients at the bottom of the bowl. Pour
in the fruit-nut mixture last, stirring until just combined. Coat a
muffin pan with nonstick spray. Place paper muffin or cupcake cups
into the pan, then thoroughly spray the insides of the cups and the
top of the pan with nonstick spray again. Spoon the muffin batter
into the cups, filling them just to the top (not over). Bake the
muffins for 15 to 20 minutes, checking them after 15 minutes.
They're done when a wooden pick inserted into the center of a muffin
comes out clean, and when the tops of the muffins turn a dark orange
color. Makes one dozen muffins.
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