kitchen sink muffins
(2 ratings)
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My sister, Cheryl, gave me this recipe. It has everything in it but the kitchen sink, hence the name. These are really great muffins and freeze well, that's if there are any left to freeze because they go so fast.
(2 ratings)
yield
18 muffins
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For kitchen sink muffins
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1 1/2 cflour
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1 csugar
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1/2 coatmeal, uncooked
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2 tspcinnamon
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1/2 tspsalt
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1 Tbspnutmeg
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2 capples, peeled, chopped
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1 1/2 ccarrots, grated
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1/2 cnuts, walnuts/sunflower seeds/almonds - chopped
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1 cdried cranberries or raisins
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3eggs
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1/2 cbutter, melted
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1 ccoconut, shredded
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1/2 capplesauce
How To Make kitchen sink muffins
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1In a large mixing bowl combine flour, sugar, oatmeal, cinnamon, salt and nutmeg. Add apples, carrots, cranberries/raisins, nuts and coconut. Stir until well mixed.
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2Beat eggs in a medium bowl with a wire whisk. Stir in butter and applesauce.
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3Add egg mixture to flour mixture. Stir until just moistened.
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4Scoop into muffin cups. Bake in 350 degree oven for 20 to 25 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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