Glorious Morning Muffins The muffins freeze well. To serve, thaw at room temperature or heat in microwave to warm.

Ingredients 

• 2 eggs

• 3⁄4 cup vegetable oil

• 1⁄4 cup milk

• 2 teaspoons vanilla

• 1 cup Gold Medal® all-purpose flour

• 1 cup Gold Medal®

whole wheat flour

• 1 cup packed brown sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• 1⁄2 teaspoon salt

• 11⁄2 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

Method 

1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. 

2 Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1⁄2 cup of the almonds.

3 Divide batter evenly among muffin cups, filling each about 3⁄4 full. Sprinkle remaining 1⁄4 cup almonds over batter.

4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

5 High Altitude (3500-6500 ft): Increase all-purpose flour to 11⁄4 cups. Heat oven to 375°F and use paper baking cups. Bake 18 to 23 minutes.

1 Muffin: Calories 250 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2.5g); Cholesterol 25mg; Sodium 230mg; Potassium 190mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 3g