Ingredients
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2 1/2 cups all-purpose flour
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1 cup firmly packed brown sugar
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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2 cups shredded carrots
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3/4 cup raisins
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1/3 cup chopped pecans
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1/4 cup sweetened flaked coconut
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1 (8 ounce) can crushed pineapple, drained
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1/3 cup vegetable oil
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1/3 cup apple butter
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2 teaspoons vanilla extract
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2 large eggs
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2 large egg whites
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cooking spray
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1 cup shredded apple
Instructions
- Preheat oven to 350.
- Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
- Stir in carrot and next 5 ingredients. Make a well in center of mixture.
- Combine oil and next 4 ingredients; stir with a whisk.
- Add oil mixture to flour mixture, stirring just until moist.
- Spoon batter evenly into muffin cups coated with cooking spray.
- Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pan immediately; let cool on a wire rack.