Glorious Morning Muffins
2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds, divided
Preheat oven to 350 degrees F. Place paper baking cups in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.