Process the lime juice, tequila, liqueur and ice cubes in a blender until smooth.
Pour into a wine glass, with a salted rim, if desired, and garnish with a morning glory.
Makes 1 drink.
In bowl, beat eggs, oil and vanilla.
Set aside.
In another bowl, mix flour, sugar, salt and cinnamon.
Stir in carrots, raisins, nuts, coconut and apple.
Combine well, then add wet ingredients from other bowl.
Stir just until combined.
Spoon into well-greased muffin tins, filling to top for large breakfast muffins.
Bake at 350\u00b0 for 20 to 25 minutes.
Combine first 5 ingredients in a large mixing bowl; stir in carrots and next 4 ingredients.
Make a well in center of mixture. Combine vegetable oil and remaining ingredients.
Add to flour mixture, stirring until moistened.
Place paper baking cups in muffin pans.
Spoon batter into paper cups, filling 2/3 full. Bake at 350\u00b0 for 25 minutes or until golden brown.
Remove from pans immediately.
Makes 22 muffins.
ins really well, because this recipe does not include butter the
Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
Stir in the rest of the ingredients.
(You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
Bake for 20 minutes at 350 degrees F.
Preheat oven to 350\u00b0F.
Mix dry ingredients.
Mix wet, then add into dry.
Fill cups to about 2/3 cup full.
Bake for about 22 minutes.
Sift all dry ingredients together. Drain raisins and dust with flour. Combine with fruit, carrots and nuts. Mix flour mixture with fruit/nut mixture. Mix eggs, oil and vanilla and add to mixture. Gently mix until all ingredients are moistened. Don't overmix! Bake at 350\u00b0 for 15 to 20 minutes (depending on size) until done. Do not fill cups more than 2/3 full in muffin pan. Recipe should yield approximately 50+ muffins.
inutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling
Bake at 350\u00b0 for 35 minutes.
These muffins are better if allowed to ripen for 24 hours.
n preheated 350\u00b0 oven for 35 minutes or until a
Sift dry ingredients into a large bowl.
Lightly dust raisins with flour.
Add coconut, fruit and nuts and stir well.
Add eggs, oil and vanilla, stirring only until combined.
Spoon batter into cupcake tins and bake at 375\u00b0 for 20 minutes.
Muffins should \"ripen\" for 24 hours for maximum blending of flavors.
Combine first 5 ingredients in a large mixing bowl; stir in carrots and next 4 ingredients.
Make a well in center of mixture. Combine vegetable oil and remaining ingredients.
Add to flour mixture, stirring until moistened.
Place paper baking cups in muffin pans.
Spoon batter into paper cups, filling 2/3 full. Bake at 350\u00b0 for 25 minutes or until golden brown.
Remove from pans immediately.
Makes 22 muffins.
Mix flour, sugar, soda, cinnamon and salt.
Stir in carrots, raisins, nuts, coconut and apple pieces.
Beat together eggs, oil and vanilla.
Stir all together until just combined.
Fill to the top of muffin cups.
Bake at 350\u00b0 for 35 minutes.
Makes 15 muffins.
Mix dry ingredients and then add all other ingredients in order.
Bake at 350\u00b0 for 20 minutes.
Makes 12 good size muffins.
wire rack for 5 minutes, then turn muffins out of pan
ugar together on medium speed for about 3 minutes until a
Preheat oven to 350.
Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
Stir in carrot and next 5 ingredients. Make a well in center of mixture.
Combine oil and next 4 ingredients; stir with a whisk.
Add oil mixture to flour mixture, stirring just until moist.
Spoon batter evenly into muffin cups coated with cooking spray.
Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan immediately; let cool on a wire rack.
Mix together all ingredients.
Pour into baking dish for muffins.
Bake at 350\u00b0 for 15 minutes.
nto batter; allow to sit for 5 to 10 minutes.
In a large bowl, mix dry ingredients and stir in apples, raisins, pecans, coconut and carrots; mix well.
Beat eggs with oil and vanilla; stir into flour mixture until batter is just combined.
Spoon into muffin tins, filling 2/3 full.
Bake muffins in a preheated 350\u00b0 oven for 35 minutes or until springy to the touch.
Makes about 36 muffins.