Recipe 1462 - Coconut Muffins
Recipe 1462 - Coconut Muffins
(by Shirley McNevich)
2 1/2 cups white sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup Baker's angelflake coconut
1 cup raisins (cover with water, bring to a boil, boil for 5 minutes and
drain before using)
4 cups grated carrots
2 apples (washed, peeled, cored and grated)
1 cup chopped pecans
6 beaten eggs
2 cups canola oil
2 tsp. vanilla
Sift white sugar, flour, cinnamon, baking soda, salt into a large bowl.
Add coconut, drained raisins, grated carrots, grated apples and
pecans--stir well. Add beaten eggs, oil and vanilla--stir just until
mixed. Spoon batter into muffin tins lined with cupcake liners--fill each
2/3 full with batter. Bake at 375 degrees for 20 minutes.
Continue to:
Other Recipes:
- 1263 - Pineapple Carrot Cake
- 1389 - Frozen Fruit Salad
- 1454 - Rhubarb Pudding
- 1284 - Kielbasa and Potatoes
- 1462 - Coconut Muffins
- 1410 - Non-Alcoholic Strawberries and Cream
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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