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Big Pine Lodge Muffins

Updated on October 26, 2010

Big Pine Lodge Muffins

Big Pine Lodge Muffins:

Preheat oven to 350

In large bowl sift 2 cups flour, 1 cup sugar, 2 teasp. baking soda, 2 teasp. cinnamon, ½ teasp. salt

Food process: 1 cup carrots, 1 banana, 1 Granny Smith apple (peeled and cored)

Add above to flour mixture and add: ½ cup raisins, ½ cup chopped walnuts, ½ cup shredded coconut, ½ cup butterscotch chips (increase, decrease or eliminate any of these as desired)

In separate bowl wisk 2 large eggs, 1 cup vegetable oil, 2 teasp. vanilla

Add to mixture and stir until the batter is just blended.

Spoon to top of muffin cups (number of muffins will vary depending on your creativity, usually 12 – 16)

Sprinkle tops with sugar-cinnamon mixture if desired.

Bake 35 – 40 minutes until muffins spring back to the touch and are golden brown. Cool 5 minutes on rack then remove and cool completely.

Big Pine Lodge


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