| Yield | |
|---|---|
| Source | Gillum House Bed & Breakfast |
| Prep time | 20 minutes |
| Recipe Types | Breakfast |
This is best mixed up the night before first use AND will keep in the refrigerator for several weeks in an air-tight container. The yield varies depending on mini or regular. The original reciper says 16 to 20 regular.
| 2 | c | sugar |
| 4 | c | all-purpose flour |
| 4 | t | cinnamon |
| 4 | t | baking soda |
| 1 | c | shredded coconut |
| 1 | c | dried pitted prunes, chopped |
| 1 | c | dried apricots,chopped |
| 1 | c | walnuts (or pecans), chopped |
| 4 | c | shredded carrots |
| 4 | eggs | |
| 2 | apples, peeled, cored, and chopped | |
| 4 | egg whites | |
| 2 | c | unsweetened applesauce |
| 1 | t | vanilla |
| 1 | c | chocolate chips |
In a very large bowl, mix sugar, flour, cinnamon, and baking soda. Add chopped apricots, prunes, nuts, carrots, apples, coconut, chocolate chips, and nuts. Mix well. Add eggs, egg whites, unsweetened applesauce, and vanilla. Mix.
Spray muffin tins with non-stick spray and fill with batter. Bake in pre-heated 375 degree oven 15 - 16 min for mini or 20 - 25 for regular.
Store batter in air-tight container in refrigerator.
NOTE: This is the low-fat version. To make for "normal" people, substitute vegetable oil for the applesauce and use 6 eggs instead of also egg whites. The low-fat version keeps as well as the regular version. This recipe can also be halved.
I don't understand how many eggs should be used in the regular (not low fat) version. Instructions state: use 6 eggs instead of also egg whites.
So how many eggs should be used? Also, the original version says 4 cups plus the egg whites? I'm confused. Thanks.
Thanks for pointing out the cups that was supposed to be 4 eggs. I fixed it I hope. They got separated when I forgot an ingredient but I left it that way to show it was NOT a mistake.
The lowfat version says 4 egg whites which equals 2 whole eggs making a total of 6 eggs. Also if you do not want to use that many eggs, 2 Tablespoons of water = 1 egg. Both lessen the amount of cholesterol. My DH has a Gold Star on his forehead because he follows his low-fat, no salt, no sugar diet so closely and that is how I have to cook. "Normal" people canot tell the difference. It tastes great.
One thing about baking no-fat, the shelf-life is a lot less.
This is similar to a recipe my Mom used to make - thanks for sharing!