These tender, moist muffins are a special treat any time of the day!
| 1 |
|
cup all-purpose flour |
| 3/4 |
|
cup uncooked quick-cooking oats |
| 1/2 |
|
cup sugar |
| 1/2 |
|
cup sweetened flaked coconut |
| 1 1/2 |
|
teaspoons ground cinnamon |
| 3/4 |
|
teaspoon baking soda |
| 1/4 |
|
teaspoon salt |
| 1/2 |
|
cup LAND O LAKES® Butter, melted |
| 3 |
|
medium (1 cup) carrots, peeled, shredded |
| 1 |
|
medium (1 cup) apple, peeled, chopped |
| 2 |
|
eggs, slightly beaten |
|
|
LAND O LAKES® Light Butter with Canola Oil |
Heat oven to 375°F. Combine all ingredients except
butter, carrots, apple and eggs in large bowl.
Combine all remaining ingredients in medium bowl. Add to flour mixture; stir just until moistened.
Spoon batter evenly into 12 lightly greased muffin pan cups. Bake for 18 to 23 minutes or until toothpick inserted in center comes out clean. Serve warm with Light Butter with Canola Oil.
