Desmond Hotel-style Shaker Muffins
- 11 oz diced dried apricots
- 5 1/2 cups flour
- 5 tsp baking soda
- 2 Tbsp cinnamon
- 1 1/4 tsp salt
- 2 carrots, grated
- 3 Granny Smith apples, peeled, grated
- 1 1/3 cups walnuts
- 1 1/3 cups coconut, shredded
- 8 eggs
- 2 cups vegetable oil
- 2 tsp vanilla extract
- 1 2/3 cups honey
- 2 sticks (1/2 lbs) butter, softened
- 1/2 cup finely chopped walnuts
- 1 cup flour
- 1 cup light brown sugar
Heat oven to 300° F.
Soak apricots in water for 30 minutes. Mix the flour, baking soda, cinnamon and salt. Drain apricots and add to dry ingredients with carrots, apple, walnuts and coconut.
In a separate bowl, beat eggs, oil, extract and honey until blended. Make a well in center of dry ingredients and add the egg mixture, beating slowly till well blended. Spray large muffin tins and fill to top.
For topping, combine butter, walnuts, 1 cup flour and brown sugar. Rub together with hands until a mealy mixture is formed. Sprinkle over top of muffins before baking.
Bake 20 minutes or until a wooden pick comes out clean. Cool 20 minutes and remove from pan.Makes 6 Source:
Submitted by: Recipe Group Member
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