When I first moved over here to the UK, I knew I wouldn't be able to bring any of my cookbooks with me at that time. (IS it possible that it was almost 17 years now! My time does fly when you are having fun!) Instead I took a small notebook and wrote down all of my favorite recipes and tried and tries that I didn't want to leave behind. It was a lot easier to carry a notebook with me than a bookcase. 😏
Golden Harvest Muffins was one of the recipes I had written down in that book. Adapted from a recipe which had been published in a Taste of Home Magazine, it has long been our favorite muffins recipe!
No surprise there! It is stogged full of lovely things . . . a combination of white and whole wheat flours, means that they contain an extra bit of healthy fiber.
Grated carrot and apple help towards your five a day . . . (don't burst my bubble, lol)
With grated coconut, and chopped toasted walnuts for a bit of crunchy, moreish nuttiness . . .
Studded with sticky raisins . . . these lovely muffins are little powerhouses of flavor and texture!
Plus they are moist and filled with delicious! The recipe does make a lot (36) but no worries, these are perfect for sharing, and of course they freeze very well.
These are perfect for keeping in the deep freeze. Wrap them up individually and then pop them into a hard container. Then you can take one out as and when you want it. The perfect portable for your tea or coffee break. They make a nice addition for your lunch also, just add some carrot and celery sticks and Bob's your Uncle!
*Golden Harvest Muffins*Makes 24 large muffinsPrintable Recipe
These are our favorite muffins. Moist and full of beautiful flavours and textures.
280g plain flour (2 cups)280 g whole wheat flour (2 cups)384g granulated sugar (2 cups)4 tsp cinnamon1/2 tsp ground cloves4 tsp baking soda1 tsp baking powder1 tsp salt2 medium carrots grated (1 cup)75g shredded coconut (1 cup)115g chopped toasted walnuts5 medium apples, peeled and grated (4 cups)150g raisins (1 cup)350ml vegetable oil (1 1/2 cups)120ml milk (1/2 cup)4 tsp vanilla3 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 large muffin tins really well, or line with paper liners, buttering the top of the tin. Set aside.
Whisk together both flours, the sugar, cinnamon, cloves, soda, baking powder and salt. Stir in the grated apple, carrot, raisins, nuts and coconut. Beat together the wet ingredients. Pour over the dry ingredients and mix together just to combine. Spoon into the greased muffin tins, filling them 2/3 full.
Bake in the preheated oven for 20 to 25 minutes until well risen and a toothpick inserted in the center of one comes out clean. Store in an airtight container.
Hearty, simple to make and most delicious! What more could a person want? Bon Appetit!
