Kitchen Sink Muffins Recipes

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Steps:

• Preheat oven to 350.
• Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
• Stir in carrot and next 5 ingredients. Make a well in center of mixture.
• Combine oil and next 4 ingredients; stir with a whisk.
• Add oil mixture to flour mixture, stirring just until moist.
• Spoon batter evenly into muffin cups coated with cooking spray.
• Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pan immediately; let cool on a wire rack.

Steps:

• 1. In a large mixing bowl combine flour, sugar, oatmeal, cinnamon, salt and nutmeg. Add apples, carrots, cranberries/raisins, nuts and coconut. Stir until well mixed.
• 2. Beat eggs in a medium bowl with a wire whisk. Stir in butter and applesauce.
• 3. Add egg mixture to flour mixture. Stir until just moistened.
• 4. Scoop into muffin cups. Bake in 350 degree oven for 20 to 25 minutes.