Prep 15 mins
Cook 20 mins
This is from the Babbling Brook Inn in Santa Cruz, California. A beautiful thing!
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 3⁄4 cup brown sugar
- 3⁄4 cup white sugar
- 4 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 tablespoon grated orange rind
- 1 cup buttermilk
- 3 cups shredded apples
- 3 cups shredded carrots
- 1 1⁄2 cups flaked coconut
- 1 cup chopped dates (or a mix of dates and figs)
- 1 cup chopped nuts, your choice
- 1 cup vegetable oil
- 6 large beaten eggs
- 2 teaspoons vanilla
- Combine the eggs, oil, buttermilk, brown and white sugar and vanilla. Sift all dry ingredients together and slowly add to the egg mixture.
- Stir in apple, coconut, dates, carrots, nuts and orange rind. Stir until just mixed.
- Spoon batter into muffin tins that have been greased. Bake at 375°F for 15-20 minutes. This makes about 4 dozen muffins. Enjoy!
Sharon, these are terrific! What a lovely muffin experience :). I halved the recipe and it STILL fed me, DH, my son, two girlfriends, and their 3 toddlers. Sheesh! The textures are the best part of these muffins--the apple and carrot make them moist, the coconut and nuts give a little crunch, and the ww flour gives a nice dense toothiness. Terrific. I cut the sugars back to 1/4 c each (for a half recipe), and the coconut I cut to 1/3 c based on personal preference. I also used a bit of oat flour because I had it on hand. I also used 1/4 c applesauce to 1/8 c oil, and I didn't have any problems with dryness or sticking to the pan. Speaking of, I highly recommend using butter-flavored Pam on your muffin tins for that little extra something. Thanks so much for sharing, Sharon! Made for Went to Market.
I halved the recipe and used all whole wheat flour. Used 1/4 cup oil and 1/4 cup apple sauce. I didn't have any apples, used 3 cups carrots. 3/4 cup brown sugar, no white. I found them sweeter than I like so next time I will just use 1/2 cup brown sugar. A nice recipe Sharon, thanks for posting.
I just have one word for these muffins: intense! I made these for Adopt an Orphan Tag and I can't believe these babies were left at the curb, they're delicious! When I say they're intense, I mean they are chock full of ingredients and flavors and textures and all sorts of sensory surprises. This recipe makes A LOT of muffins. I got about 3 dozen large and another 3 dozen mini muffins out of this. The only change I really made was to use soy milk with a splash of vinegar in it to approximate the buttermilk, I didn't want these to be dairy. I mixed all the "batter" ingredients on slow speed, but once I started adding the fruit and the nuts and the coconut I used a heavy wooden spoon, and got a good workout in the process. I made these last night and brought a bunch into the office this morning to share over coffee. Once of my office mates described these perfectly, she said they were "autumnal." Sharon, I don't know who tagged these and never made them, but it's their loss!