I made these at the bakery a lot. They are so good. Sooooo moist. Look at all the moist ingredients. Pineapple, apples, raisins……they are delicious. Make them for the kids, for breakfast, for whatever. They freeze well and taste even yummier with a glob of cream cheese. Did I mention they were moist?
- 1- 1/4 cups sugar
- 2- 1/4 cups unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded, sweetened coconut
- 3/4 cup raisins
- 1 large apple, peeled and grated
- 1 cup grated zucchini
- 1 cup (8 ounces) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, zucchini, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
These are basically banana muffins but with lots of spicy goodness. I will admit, mine came out a little dry, maybe overcooked a bit, but the taste and texture are nice. Riley seemed to like them too. To please her we added small semi-sweet chocolate chips to half the batter and baked off ones with chocolate. She really liked those. I plan to freeze them for Riley to have for breakfast or a nice little snack. They’re not exactly healthy (made with shortening) but they do have lots of banana in them. *Please note, in the recipe, 2-3 cups is actually 2/3 cup, same with 1-3. At least I hope that’s what it means. Thanks Fran.
They really are chock full of blueberries. You won’t be disappointed.
Adapted from Lee Bailey’s Country Desserts
2 cups plus 3 Tbsp sifted all-purpose flour
1/2 tsp salt
4 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
2 large eggs, beaten
6 Tbsp unsalted butter, melted
2/3 cup milk
2 cups blueberries, fresh or frozen
Preheat oven to 425. Either grease a 12 and a 6-cup muffin tin or place 16 paper cups in the muffin tins. Set aside.
Sift together 2 cups flour, baking powder, salt, and cinnamon. Set aside. Beat together sugar and eggs, then add the melted butter and mil, mixing well. Briefly stir in the dry mixture, being careful not to overmix. Sprinkle the remaining flour over the berries to coat them, then fold into the batter. Fill the muffin cups about two-thirds full. Bake for 20 minutes or until cake tester comes out clean.
So two weeks ago we were off to the south for a visit with my folks and sister and I was trying to use up those ingredients in the fridge that wouldn’t be so fresh when we returned, ie: eggs, yogurt and milk. I’ve adapted this recipe from a great book my dad gave to me from his cookbook library (and I’m sure he regrets it) Lee Bailey’s “Country Desserts”. I’ve had it for years now and every now and then I pull it off the shelf. The low-fat version is moist and spongey and not overly sweet. I used muffin papers and it did stick quite a bit so you may want to grease up the pan well and hope for the best. They freeze well too for 1-2 months.
*Banana tip: Don’t toss your brown bananas! Put them in a ziploc bag and pop em in the freezer. Thaw them out and use them later. Great for smoothies and baked goods.
2 cups sifted all-purpose flour
1 Tbsp baking powder
1 tsp salt
2/3 c. milk (I used fat free)
6 Tbsp unsalted butter, melted
1/2 c Stonyfield Banilla low-fat yogurt
2 Tbsp brown sugar
3 ripe bananas
1/3 c. chopped walnuts (optional)
Preheat oven to 400 degrees. Grease or line a 12 muffin tin.
Sift together flour, powder, and salt. Set aside. Combine egg, milk, yogurt and butter in a bowl, mix well. Beat in brown sugar. Add dry ingredients and mix slightly. Add bananas and nuts. Don’t overmix, it should be a bit lumpy. Divide among the cups.
Bake for 20 – 25 min. or until cake tester comes out clean.