Healthy Fruit Nut Muffins
Makes 1 dozen
2 cups unbleached all-purpose flour
1/2 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
8 tablespoons (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder (or Pure Vanilla Powder)
1/2 cup shredded carrots
1 cup coarsely chopped peeled apples
1 cup coarsely chopped pecans
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup coconut
Preheat the oven to 400 degrees F. Spray twelve muffin cups with nonstick cooking spray.
Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not overmix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.
Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.