Recipe of the Week: Morning Muffins, by C.S.


  • 2 eggs
  • ¾ cup vegetable oil
  • 2 tsp. vanilla
  • 2 cups flour
  • 1 cup packed brown sugar
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. salt
  • 1 ½ cups shredded carrots (2-3 medium)
  • 1 cup shredded peeled apples
  • ½ cup coconut
  • ½ cup raisins
  • ¾ cup sliced almonds, divided


  1. Preheat oven to 350.
  2. Paper or spray 18 regular sized muffin cups.
  3. Prepare the carrots and apple and set aside.
  4. In a large bowl, beat eggs, oil, milk, and vanilla. Add flour, brown sugar, baking soda, cinnamon, and salt; mix until dry ingredients are moistened.
  5. Stir in prepared carrots, apple, coconut, raisins, and ½ cup of almonds.
  6. Fill muffin tins ¾ full, and top with remaining almonds.
  7. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes and remove from pan.

These muffins freeze well.

If you choose to use a jumbo muffin pan, like I do, you’ll have about 10 muffins and the bake time is closer to 25 minutes.

These muffins taste something like a carrot cake, just better.

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