contains a variety of muffin recipes.
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
2 C. vegetable oil
2 t. vanilla extract
1 2/3 C. honey
2 sticks (1/2 pound) 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
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
Bake 20 minutes or until toothpick comes out clean. Cool 20 minutes and remove
Makes 20 muffins.