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Everything But The Kitchen Sink Muffins

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Everything But The Kitchen Sink Muffins
2011-05-05 Breakfast Brunch
4.9 55

Very loaded, very tasty muffins with everything from carrots to pineapple! A taste sensation in every delicious bite.

  • Servings: 24


2½ cups All-purpose Flour
1¼ cups Sugar
3 tsp Ground Cinnamon
2 tsp Baking Soda
½ tsp Salt
3 Eggs
¾ cup Applesauce
½ cup Vegetable Oil
1 tsp Vanilla Extract
2 cups Grated Carrots
1 Medium Tart Apple, peeled and grated
1 (8 Ounce) Can Crushed Pineapple, drained
½ cup Flaked Coconut
¼ cup Raisins
¼ cup Dried Cranberries
½ cup Chopped Walnuts


In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins, cranberries, and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire racks.