Kitchen Sink Muffins

Name: Kitchen Sink Muffins
Yield: Makes 12 muffins
Ingredients: ½ cup (125 mL) raisins; 2 Tbsp (30 mL) lemon juice; 1 cup (250 mL) whole wheat flour; ⅔ cup (160 mL) drained crushed pineapple; 2 tsp (10 mL) finely grated lemon zest; ½ cup (125 mL) rolled oats, plus extra for sprinkling; 2¼ tsp (12 mL) baking powder; 1 tsp (5 mL) ground cinnamon; ¼ tsp (1 mL) salt; ½ cup (125 mL) unsweetened, flaked coconut; ½ cup (125 mL) unsalted sunflower seeds; 2 eggs; 1 cup (250 mL) peeled and coarsely grated tart apple, such as Granny Smith; 1 cup (250 mL) coarsely grated carrot; ¾ cup (185 mL) sugar; ½ cup (125 mL) vegetable oil

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These muffins earn their name because they include in them everything but the kitchen sink.

Ingredients

¾ cup (185 mL) sugar
½ cup (125 mL

Breakfast
Vegetarian

Method

Preheat the oven to 375°F (190°C), and grease or use paper liners to line a muffin tin.
In a large bowl, whisk the sugar, oil, and eggs. Stir in the apple, carrot, pineapple, lemon zest, and lemon juice.
In a separate bowl, stir the whole whe