Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine. In a separate bowl whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim. Bake in a preheated 350? F oven for 35 minutes or until a toothpick inserted into the center of a muffin is withdrawn clean. Cool the muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. These muffins need 24 hours for ripening to develop their full flavor. They also freeze extremely well. Recipe adapted from "A Kitchen Collection:Sconset Cafe" by Pamela McKinstry (On-Cape Lithographers, 1985) YIELD: 16 muffins PREPARATION: 30 minutes plus baking and cooling times. Posted to recipelu-digest Volume 01 Number 449 by "Bunny"
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 256 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 198.3mg||61 %|
|Sodium 285.5mg||10 %|
|Potassium 273.6mg||7 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 45.9g|
|Protein 9.7g||14 %|
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Calories per serving: 477
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