• 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 1/2 cup golden raisins
  • 1/2 cup walnut halves
  • 2 medium carrots
  • 1 small apple (5 to 6 ounces), peeled and cored
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract

Preheat oven to 350°F. Coat standard muffin pan cups with no-stick cooking spray or line with paper baking cups. 

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. Add coconut and raisins. Fit SaladShooter® slicer/shredder with Slice Cone. Slice walnuts into dry ingredients. Fit SaladShooter® with Shred Cone. Shred carrots into a small bowl; measure out 2 cups* and add to the bowl containing dry ingredients. Shred apple into bowl containing dry ingredients. Add oil, buttermilk, eggs, and vanilla. Mix until all ingredients are moistened.

Fill prepared muffin cups 3/4 full. Bake for 22 to 24 minutes. Immediately remove muffins from muffin pan unless using paper baking cups. If paper baking cups are used, allow muffins to remain in pan for 5 minutes.

*If any shredded carrots remain, use for another purpose.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Sunrise Surprise Muffins
Shopping Tip:

Dried cranberries can be substituted for the golden raisins.