So I have this pack of Pillsbury BEST® Whole Wheat Flour and it has two recipes in the back, and since I’m always looking for new recipes to bake, I gave one of them a try. The result was absolute perfection. I cannot describe how the smell made my mouth water, and how they’re deliciously delicious. Here’s the recipe:
- 1 cup all purpose flour
- 1 cup Pillsbury BEST® Whole Wheat Flour (or any other whole wheat flour, really, I’m not promoting the brand or anything)
- 1/2 cup of sugar (the recipe didn’t state if you needed brown or white, so I used white)
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups apples, peeled and shredded (that was 3 medium size apples)
- 1/2 cup carrot, peeled and shredded (1/2 medium size carrot)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut (optional)
- 3 tablespoons oats (optional)
- 1/2 cup oil
- 1/4 cup liquid milk
- 2 eggs
- 2 teaspoons vanilla extract
So, to make this buns of deliciousness, all you have to do is:
1. Preheat your oven at 350° Farenheit.
2. Line your muffin tray with paper liners, or butter ’em up. I used butter because I didn’t have any paper liners. You can also use cooking spray on your muffin tray.
3. Put the all purpose flour, whole wheat flour, baking powder, ground cinnamon, salt, and sugar in a big bowl and give it a good whisk so all the dry ingredients are perfectly combined.
4. Peel, cut and shred the carrot and apples, and add them to the dry ingredients. Also add the raisins, the walnuts, and the optional coconut and oats. Mix well.
5. Add the oil, milk, eggs and vanilla extract, and use a wooden spoon to combine everything well. The mixture should be heavy and look gritty, nothing smooth to this recipe.
6. Use a spoon to put the mixture in the muffin tray, and fill like three quarters of the space. I used a big muffin tray, so I ended up with six big muffins, but I calculate that this could work for 12 smaller muffins. I guess you’ll have to see what can actually fit into your muffin tray.
7. Bake for around 25 minutes. Check around 23 minutes and insert a toothpick or a knife into them, if it comes clean, they’re done. Mine were done in 27 minutes.