These muffins are for giving. Definitely a favorite to bring by to new parents. But be sure to make a double batch and keep some in the freezer for yourself. They make a great, quick snack. Especially if you always seem to be skipping lunch and running on fumes.
Nora's Muffins
2 cups flour (Nora uses half whole wheat because she is healthy like that)
1 and 1/4 cups white sugar
2 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
2 cups grated carrot
1/2 cup raisins or currants (Nora prefers currants -- more subtle)
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 peeled and grated apple
3 eggs
3/4 cup vegetable oil
1 and 1/2 tsp vanilla
Grease muffin tins. Preheat oven to 350 degrees Fahrenheit.
In big bowl, whisk together first 5 dry ingredients and then set aside. Use blender - throw walnuts in until small bits. Then throw in apple and carrots. Dump this mixture into small bowl and mix in currants and coconut. Put eggs into (dirty) blender, add oil and vanilla. Give quick buzz. Don't overdo it, you want a light foamy mixture. Dump egg mix and healthy apple mix into dry ingredients. Stir just until moistened. Use scraper to lift and fold - no beating! Expect to see lumps of flour. Then fill muffin tins 3/4 full. Don't waste time here because once your wet ingredients are mixed into your dry, your leavening agent (soda) will start working. So it's gotta be baking, like, quick. Regular size muffin tins take about 22-25 minutes. If you tap the top with your finger the surface should spring back. Or hell -- just scoop one out and try it. Turn them out on wire rack to cool. Store in baggies and freeze.
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