• 2 cups shredded carrots
  • 1 medium apple, shredded
  • 1/2 cup shredded walnuts
  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup coconut
  • 1/2 cup golden raisins
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract

Preheat oven to 350°F. Fit SaladShooter® electric slicer/shredder with Shredding Cone. Shred carrots, apple and walnuts. Set aside. In large mixing bowl, combine flour, sugar, soda, cinnamon, salt, and nutmeg. Stir carrots, apples, walnuts, coconut and raisins into flour mixture. In separate bowl, beat eggs, oil, buttermilk and vanilla. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup-lined muffin pan 3/4 full. Bake for 20 to 25 minutes. If paper baking cups are not used, allow muffins to remain in pan for 5 minutes before removing. Otherwise, remove muffins from pan immediately.

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

Sunrise Surprise Muffins