Kitchen Sink Muffins

I love making, and eating, muffins. They're great for a breakfast on the go (which mine usually is!) and they freeze well for future use. I especially love these muffins because they are loaded with lots of great stuff (hence the name) and you don't need the mixer - just mix it up with a wooden spoon!

I've had this recipe so long I don't remember where it came from and it's one of the favorites at our house.

First, grate the carrots and the apple. I usually just chop the apple but I use my mini chopper to grate up the carrots.



Put the apple and carrots in a large mixing bowl and add the craisins and coconut.



Then add the yogurt, vanilla, oil and eggs.



Stir well to combine all the ingredients.



In a separate, smaller mixing bowl, combine the flours, sugar, baking soda, salt and cinnamon.



Gradually add the dry ingredients to the wet, and stir just until combined.



Spoon into paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray.



Bake at 350 for 20-22 minutes; cool on a wire rack, and enjoy!

For more great recipes, visit Monday Muffins, Foodie Friday, Food on Fridays, Friday Feasts, Family Recipe Fridays, Tempt my Tummy Tuesdays, Tasty Tuesday and Tuesdays at the Table.

Kitchen Sink Muffins

2 cups grated carrots
1 apple, grated
1/2 cup craisins
1/2 cup coconut
1/4 cup oil
1 6 oz. container plain yogurt
3 eggs
2 tsp. vanilla
1 cup flour
1 cup whole wheat flour
1 cup sugar
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon

In a large bowl combine the wet ingredients (carrots through vanilla). In a small bowl combine the dry ingredients (flour through cinnamon). Gradually add the dry ingredients into the wet, stirring just to combine.

Pour into 18 paper lined muffin cups. Bake at 350 for 20-22 minutes. Cool on a wire rack. Makes 18.