Kitchen Sink Muffins
These are very dense moist muffins. I usually make them in the mini size.
2 cups whole wheat flour (or 1/2 whole wheat & 1/2 white flour) 1 cup sugar 2 tsp baking powder 1
Tbsp cinnamon 2 cups grated carrot (or zucchini, apple & carrot or a mixture of these)
1/3 cup chopped dried apricots (and/or raisins, craisins or dried cherries)
2/3 cup sunflower seeds (and/or poppy seeds)
3/3 cup chocolate chips (or butterscotch chips)
4/3 cup coconut 1 banana mashed (or partially substitute with pumpkin) 3 eggs 1 cup oil 2
tsp vanilla
Add whatever you have on hand candied cherries, a handful of nuts, coconut, bran, flax, etc... I
have tried many variations and added lots of additioinal ingredients & still can't mess them up.
Combine dry ingredients and mix well. Stir in fruits & nuts except banana. Stir together remaining
wet ingredients, including banana. Stir into flour mixture until just moistened. Spoon into greased
or lined muffin cups and bake at 375F for 15 to 20 minutes.
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