Dump Muffins Recipe
1 1/4 C. sugar
2 1/4 C. flour
1 T. cinnamon
2 t. baking soda
1/2 t. salt
1/2 C. shredded coconut
1/2 C. raisins
2 cups of grated carrots (about 4 large)
1 medium to large apple, cored and grated (you can leave on the peels)
8 oz. crushed canned pineapple, drained
1/2 C. walnuts or pecans
1 C. vegetable oil
1 t. vanilla extract
Sift together the sugar, flour, cinnamon, baking soda and salt in a large bowl (if you don't have a sifter, use a mesh sieve). Add the coconut, raisins, carrots, apple, pineapple and nuts and stir to combine.
In a separate bowl, whisk the eggs with the oil and the vanilla. Pour this mixture into the bowl with all the dry ingredients and blend well by hand.
Spoon the batter into cupcake tins lined with muffin paper cups. Fill each cup to the brim. Bake in a preheated 350°F. oven for 35 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. Let the muffins rest for 24 hours for ripening to develop their full flavor.
Makes about 16 muffins.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's