Kitchen Sink Muffins Recipe
11 oz. diced dried apricots
5 1/2 C. flour
5 t. baking soda
2 T. cinnamon
1 1/4 t. salt
2 carrots, grated
3 Granny Smith apples, peeled, grated
1 1/3 C. walnuts
1 1/3 C. coconut, shredded
8 eggs
2 C. vegetable oil
2 t. vanilla extract
1 2/3 C. honey
Topping:
1 C. butter, softened
1/2 C. finely chopped walnuts
1 C. flour
1 C. light brown sugar
Heat oven to 300�F.
Soak apricots in water for 30 minutes. Mix the flour, baking soda, cinnamon and
salt. Drain apricots and add to dry ingredients with carrots, apple, walnuts and
coconut.
In a separate bowl, beat eggs, oil, extract and honey until blended. Make a well
in center of dry ingredients and add the egg mixture, beating slowly till well
blended. Spray large muffin tins and fill to top.
For topping, combine butter, walnuts, 1 cup flour and brown sugar. Rub together
with hands until a mealy mixture is formed. Sprinkle over top of muffins before
baking.
Bake 20 minutes or until toothpick comes out clean. Cool 20 minutes and remove
from pan.
Makes 20 large muffins.
Recipe from Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
All graphics from Simply Debbie's