November 21, 2011
I made banana bread last week, and my husband said, “you should make this all the time, so we always have it on hand!” He likes to grab a piece on his way out the door for breakfast. Well, I can’t make the same thing over and over again, it’s just not in my nature. So this has started me on a new trend of trying out breakfast breads, starting with this one.
(I get a LOT of help in the kitchen these days!)
This one is more of a cupcake, really, though…it would be great with cream cheese frosting! I did cut back on the sugar a little bit from the original recipe, so it wasn’t TOO bad. Definitely better than doughnuts! And the are delicious! (But I do recommend doing these as cupcakes with cream cheese frosting…REALLY delicious!!! They have so much carrot in them, it’s sort of like a fancy carrot cake.)
3/4 cup vegetable oil
2 tsp vanilla
2 cups sifted unbleached flour
3/4 cup packed brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded carrots
1 cup shredded peeled apple (I used Granny Smith)
1/2 cup coconut (I used sweetened because it was what I had on hand, but unsweetened would probably be better)
1/2 cup raisins (I used the golden berry blend from Trader Joe’s)
3/4 cup sliced almonds
Heat oven to 350 degrees. Place paper baking cup in each of 18 regular size muffin cups.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add brown sugar and beat with whisk until well blended, about one minute. Add flour mixture and mix just until completely blended. Stir in carrots, apples, coconut, raisins and nuts.
Fill muffin cups 3/4 full and smooth tops. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely before frosting, if desired.