Texas-sized muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups grated carrots
• 2 apples, chopped
• 1/4 cup sweetened coconut
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup dried prunes, chopped
• 3 eggs
• 2/3 cups Canola oil
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons vanilla extract
• zest of 1 orange
• light brown sugar for sprinkling on top

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Preparation

• Preheat oven to 375.
  Line a muffin tin with 6 “Texas-sized” muffin paper liners. If using cupcake tin, line all 12 with cupcake paper liners.
  Whisk together the flour, brown sugar, baking soda, spices and salt.
  Add in the carrots, apple, coconut, nuts, raisins, prunes, and zest; combine.
  Mix the wet ingredients in a separate bowl: eggs, oil, orange juice and vanilla.
  Add wet ingredients to the flour mixture and stir until combined.
  Fill the muffin liners to the top. If using a cupcake tin, fill those all the way up, too.
  Sprinkle light brown sugar on top of the muffins.
  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  Cool in the pan for 5 minutes and then turn them out on a baking rack.
  FYI: For the vegans out there – you can veganize (is that a word?) these by using the ENER-G egg substitute. I’ve tried it and it works.
  
  Na Zdravje!