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.
Mix all ingredients together. Make sure it isn't too loose. Scoop into muffin tin and bake at 350\u00b0 approximately 15 to 18 minutes.
br>Spoon thebatter into 30 muffin cups coated with cooking spray
egrees F. Lightly grease a muffin tin.
Put the raisins
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 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.
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.
o 400 degrees. Grease 12 muffin cups.
In a large
egrees C). Grease 16 silicon muffin cup molds and place on
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
00 degrees. Grease 12 standard muffin-pan cups or line cups
ighteen 2-1/2 inch muffin cups with paper cups; set
Preheat oven to 375\u00b0. Lightly oil 18 mini-muffin cups.
Stir together the flours, sugar, cinnamon, baking powder, baking soda and salt.
Whisk together eggs, apple butter, vanilla and oil. Stir in apples, raisins and carrots.
Combine the two mixtures and stir just until moistened.
Spoon into the muffin cups (3/4 full). In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake for 15 -20 minutes.
175 degrees C). Grease silicone muffin cups with coconut oil.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
egrees C). Lightly oil 18 muffin cups, or coat with nonstick
egrees C). Lightly oil 18 muffin cups, or coat with nonstick
nd grease a 12 hole muffin pan. In a medium mixing
50 degrees. Grease 12-cup muffin tin. Process coconut and walnuts
Preheat oven to 350 degrees F. Grease or line 20 muffin cups.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins and apples.
Mash the bananas, either by hand or in a processor.
In a separate bowl, beat together eggs, bananas and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.
Bake for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.