These muffins are jam-packed with high-octane stuff but are lower in fat than the usual suspects. A frozen muffin can be nuked to yummy warmness in about 30 seconds on high power, or wrapped in foil and reheated in a 200°F(100°C) over for about 10 minutes.
2 cups carrot, coarsely grated
1 apple, peeled and grated
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut
1/2 cup raisins
2 cups all-purpose flour
1/2 cup brown sugar
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup plain, low fat yogurt
In a large bowl, toss together the grated carrot and apple, pecans, coconut and raisins. This is a lot of fun for your young helper to do with his (clean) hands. Now, measure in the flour, brown sugar, baking soda, baking powder and cinnamon. Sit until evenly mixed.
In a smaller bowl, whisk together the eggs, oil and yogurt. Pour this mixture into the carrot (etc.) mixture, and stir until thoroughly combined.
Spoon batter into well-greased or paper-lined muffin cups, filling them all the way to the top. Bake (in batches if you don't have enough muffin pans) at 350°F (180°C) for 20 to 25 minutes - until springy when you touch the top and lightly browned on the bottom.