This beef stroganoff is comfort food at its finest and is also inexpensive, including tender sirloin slices in a flavorful sauce over buttered egg noodles. It’s classy enough for company but straightforward enough for a weekday family dinner. Serve alongside a salad and some stale bread.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups shredded carrots
- 1 apple – peeled, cored and shredded
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup unsweetened flaked coconut
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
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- Beat eggs, oil, and vanilla together in a separate bowl.
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- Stir egg mixture into the carrot mixture until just moistened.
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- Spoon batter into the prepared muffin cups, filling each 2/3 full.
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- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
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- Enjoy!
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Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 289 mg |
| Sugars | 23 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Changing it up to my liking. Including using less sugar and half stevia.
Pretty good recipe, except A cup of oil did seem too much. I used a cup of butter. Next time I will use 1/2 cup butter. I added 1/2 cup flour and 1 1/2 tsp of baking powder. I used a cup of zucchini (sqeezed water out), 10 ounces ounces of carrots. I forgot to add nuts, but they came out fine regardless. I used 1/2 cup white sugar and 1/2 cup brown. Made over 18 muffins.
Made this recipe exactly as it was printed, except I was out of raisins, vanilla, and only had 1 1/2 teaspoon of cinnamon- and they are still absolutely delicious. The texture and consistency and flavor is very good, and I did not remove any moisture from the apples or carrots. Definitely making them again.
I’m not a muffin maker, but when gifted muffin tins had to try. I did swap one cup of flour for whole wheat, and had dried cranberries rather than raisins, and used half brown sugar with white. I also used half cup applesauce and half cup oil. I was surprised by how much I had to fill the muffin tins,, but this recipe doesn’t rise, so they all baked really well. I believe they were in oven for 35 min. Next time I’ll add some crushed pineapple
My muffins were awesome! In addition to the listed ingredients, I added a drained can of crushed pineapple and a quarter cup more flour. I love pineapple in These muffins. They made 24 medium sized muffins.
Something is wrong with this recipe. It made twice as much batter it called for. Very wet. Should it be 1/2 cup oil versus 1 cup?
Instead of walnuts I used a handful of chopped pecans and instead of apple I used 1.5 tablespoons of applesauce. It was phenomenal.. and for the topping I made 1 cup of confectioners sugar with 2 tablespoons of real lemon juice from lemons. Great recipe.
Love it! I wanted to cut down the sugar so I used 1/2 cup raw honey, and 1/3 cup maple organic syrup. I also used crushed pineapple instead of apple only because that is what I had in the house. Turned out great! No refined sugar… I also added ground flax seed and 1/2 cup of vanilla powder. Worthy save!
For some reason, I made over double the muffins. I guess I used much smaller muffins cups but they are delicious!!!
Was perfect as is
These muffins were excellent! I make them often. I think next time I will cut the sugar to 3/4 cup and try 1/2 cup oil and 1/2 cup applesauce.
Our favourites with a few modifications. Less sugar 3/4 cup (sometimes brown sugar); less oil (2/3 cup) added 1/2 cup each of unsalted sunflower seeds and pepita seeds. Also have to bake about 5-10 minutes longer. Paul
I lost my very favourite morning glory muffin, so opted to try these. Simplify by buying your carrots already shredded, plump your raisins and toasting nuts brings out flavour, although I didn’t with the walnuts. Jury is still out on this recipe, they really look flat topped when taken out of the oven.
Excellent recipe. Cut the sugar to 3/4 cup, cut the oil to 1/2 cup and added 1/2 cup of applesauce, cut walnut to half and topped up with unsalted sunflower seeds. Perfect breakfast muffins. Just my preferences, but awesome recipe to take off from! Thanks.
I’ve made these twice and they turned out great both times. I substituted pecans instead of walnuts and used cranberries instead of raisins. Also used half cup apple sauce half cup oil. Will make these again and again!
These are delicious, and they are now a stable in our house. We tweaked a few things to make this healthier without changing the flavor/texture: used half regular flour, half whole wheat lowered sugar to 3/4C instead of 1C oil, used 1/2C oil + 1/2C applesauce
The muffins taste good but they collapsed in the centers. I would not use this recipe again.. baking soda and no baking powder makes collapsed muffins. I can’t give them away like I was intending to.
Yum. So good. First time making them. Often get them from a cafe but thought I’d try making some today. I only put a cup of sugar and they were still quite sweet. Could probably get away with 3/4 of a cup and still be good. The mixture was quite thick and dense and I thought they were going to be a fail but not at all. Kids loved them too.
Moist, flavorful and all-around excellent muffin.
moist and delish! I used 1 cup of chopped pineapple and half the apple. sooo good
Turned out great. Made mini-muffins (prefer less cakey). With my changes, not too sweet. The ingredients listed here perfectly balanced flavors – nothing overpowered. Baked 12 minutes at 400 (oopsie) on bottom shelf and then 2 more minutes after resetting to 350 on top shelf. Modifications: For the white sugar, sub: 1/2 cup packed brown sugar, a tablespoon each of honey and molasses, beat into egg mixture For white flour: used 1 cup white flour, 1/2 c whole wheat flour, 1/4 c flax meal, 1/4 c almond flour. Coconut: Toasted about 3/4 c flaked coconut with 1/2 chopped walnuts in cast iron over low heat. Used olive oil. Raisins: Soaked in hot water.