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Desmond Hotel-style Shaker Muffins

Ingredients:

  • 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

Preparation:

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

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