TLC Cooking "Emeril's It's a Good Morning Muffins"

Emeril's It's a Good Morning Muffins

YIELD 1 dozen muffins

Adapted from Emeril's There's a Chef in My Family, HarperCollins Publishers, New York, 2004

INGREDIENTS

2 teaspoons	unsalted butter
2 cups	all-purpose flour
1 cup	sugar
2 teaspoons	baking soda
2 teaspoons	ground cinnamon
1/2 teaspoon	salt
1 cup	grated carrots
1 cup	grated parsnips
1/4 cup	golden raisins
1/4 cup	dark raisins
1/2 cup	chopped pecans or walnuts
1/2 cup	shredded coconut
1	Granny Smith apple, peeled, cored and chopped
2	large eggs
1 cup	vegetable oil
2 teaspoons	vanilla extract
Honey Butter, recipe follows

PREPARATION:

Position rack in center of oven and preheat the oven to 350 degrees F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.
Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple. In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth. Add the wet mixture to the flour mixture and stir until the batter is just blended.
Spoon equal amounts of the batter into the wells. Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.
Carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.
Remove the muffins from the muffin pan and set aside to cool completely. Serve with Honey Butter
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This recipe appears in: Muffins

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Emeril's It's a Good Morning Muffins

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