Holiday Notebook: Christmas Morning Muffins

These muffins are breakfast within themselves. They can be made with only whole wheat flour for an even healthier touch. The dry ingredients for these muffins can mixed the day before, and set aside. The wet ingredients minus the butter, can be prepared a day ahead and kept refrigerated. In the morning bring wet ingredients to room temp and add the melted butter. Delicious as is or add cream cheese frosting once they are cooled.


Christmas Morning Muffins

Preheat oven to 400 degrees F.
Prepare one Giant muffin pan (12), lightly greased or with paper liners.
OR Prepare two standard sized muffin pans the same way.

In a large bowl combine the following,
1 & 1/4 cups AP white flour
1 & 1/4 cups whole wheat flour
1 & 1/4 cups granulated sugar
1 tblsp ground cinnamon
2 tsp salt
2 tsp baking soda
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup flaked coconut

In another bowl combine,
2 cups shredded carrot
1 cup finely chopped apple
1/2 cup pineapple bits
1/2 cup melted butter
3/4 cup applesauce
3 eggs

All at once, pour wet mixture into flour mixture and fold gently until just combined. Do not over mix.
Portion into prepared muffin pans (lightly greased or with paper liner).
Bake giant muffins for 25-35 minutes checking carefully at 25 minutes.
Bake standard size muffins for 20-25 minutes checking carefully at 20 minutes.
Remove from muffin pan after 5 minutes and let cool to room temperature.
Tightly wrap any leftover muffins in plastic wrap, and they will keep for days.
Add a layer of foil to the plastic wrapped muffins and keep for a month in the freezer.