I have adapted this recipe to make approximately 12 standard muffins, because the amounts in the original one are for 16 which mean that if you only have a muffin tray, like me, you need to wait for your muffins to cool off, turn the oven off, then on, etc etc. Anyway, needless to say I was in the kitchen for 3 hours! So with my version, you can perhaps cut it to 1 and a half with baking time. Anyway, pretty sure will not make them again, although Kenton loved them, but jotting them down here just in case.
INGREDIENTS:
-1 and 1/2 teaspoon of baking soda.-1 and 1/2 cups of wheat flour
-1 and 1/2 teaspoon of ground cinnamon.
-1/3 teaspoon of ground ginger.
-1/2 tsp of salt.
-3 eggs.
-1/3 cup of any brown sugar (70 grams)
-3 tablespoons of honey.
-1/4 cup of vegetable oil.
-1/4 cup of apple sauce.
-1 tsp of orange zest.
-The juice of 1 orange.-2 medium carrots shredded.
-1 apple shredded.
-1/3 cup of raisins.
-1/2 cups of walnuts.
-1/2 cup of coconut flakes.
STEPS:
1, The steps are relatively easy to compared to the nightmare of ingredients above. Basically, reunite all dry ingredients in one bowl and all the wet ones in another. Place the raisins in boiling water so that they swell up a bit and are not sadly dry.
2. Mix well all the dry ingredients and the same for the wet ones, then mix them and finally add the nuts.
3. Fill in the paper cups and turn oven to 22o degrees. Stick them in oven, fire of oven only down, never up in baking or things don't rise. Bake for 10 minutes to 220 degrees, so that they rise up, then turn down to 175 and let them bake for at least 30-40 minutes until toothpick comes clean.
That's it. This is a good breakfast to go, hearty and full. Also the amount of sugar is pretty good, not too sweet. My guess is that you can vary a lot in this recipe, and skip some sections, like the coconut the apple sauce, etc. Perhaps these should be called the most elaborate muffins ever.
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