Charlene Alquire, a very sweet lady, retired teacher and friend gave me her muffin recipe way back in October or November. I kept saying I was going to make them and became busy and didn’t get to making them until last week. Well, I only regret not making them as soon as I was given the recipe. You use solid coconut oil as the fat along with grated carrots, canned crushed pineapple and Kellogg’s All Bran. The recipe makes 12 and they are delicious. So moist, that I forgot I had 2 muffins at work 1 week after baking them and they were just a nice as the day I baked them. You really have to try these muffins. Don’t put off making them like I did. Thanks Charlene for caring and sharing! Enjoy a great week!
COCONUT OIL – CARROT BRAN AND PINEAPPLE MUFFINS INGREDIENTS:
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