RECIPES: 05/10/19

Easy Morning Glory Muffins 

2 c. all-purpose flour

1 ¼ c. white sugar

2 tsp. baking soda

2 tsp. ground cinnamon

¼ tsp. salt

2 c. shredded carrots

½ c. raisins

½ c. chopped walnuts

½ c. unsweetened flaked coconut

1 apple; peeled, cored and shredded

3 eggs

1 c. vegetable oil

2 tsp. vanilla extract

Preheat oven to 350°. Grease 12 muffin cups, or line with paper muffin liners. In large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, nuts, coconut and apple. In separate bowl. Beat together eggs, oil and vanilla. Stir egg mixture into carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups. Bake for 20 minutes, until toothpick inserted into center comes out clean.


Almond French Toast 

1 c. slivered almonds

3 eggs

1 c. milk

3 Tbsp. all-purpose flour

¼ tsp. salt

½ tsp. baking powder

½ tsp. almond extract

1 tsp. vanilla extract

12 thick slices French bread

3 Tbsp. canola oil

3 Tbsp. butter

Powdered sugar for dusting

Place almonds in small saucepan over LOW heat. Tossing frequently, toast until lightly browned, 5-10 minutes. Remove from heat; set aside. In large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in mixture until saturated. Place slices in shallow pan. Refrigerate slices approximately 1 hour. Heat canola oil and butter in large skillet over MEDIUM heat. One at a time, press one side of soaked bread slices in almonds to coat. Fry bread slices on both sides until golden brown. Dust with powdered sugar before serving.