Like most everyone out there – I LOVE JILLIAN HARRIS. I have mentioned on the blog that I am a huge fan of the Bachelor and have adored Jillian since her first appearance. It has been a pure joy to watch her grow over the years. Since the release of her cook book with Tori Wesser (Fraiche Food, Full Hearts) I have been in kitchen heaven cooking and baking with the golden recipes that line the book.
I do find with this book, I have had to tweak some of the recipes to fit into my family’s need. But things are so well laid out it is a breeze to do so. Without further ado; Sunshine Muffins (from the Delaney Kitchen, inspired by Fraiche Foods)
CLICK HERE if you would like to see the original recipe with all their ingredients as seen on Tori Wesser’s website
- 3 medium sized peeled apples (Spartan, Gala or McIntosh)
- 4 grated, peeled carrots
- 3 small sized red beets grated
- 1 grated zucchini
- 6 eggs well beaten
- 1 ½ cups vegetable oil
- 2 tsp pure vanilla extract
- 4.5 cups all-purpose flour
- 1 ½ cups sugar
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 ¼ tsp of Epicure Apple Pie spice mix
- cinnamon, all spice and nutmeg
- 2 cups raisins
Making the Muffins
- Preheat the oven to 350°F (180°C). Prepare muffin tins with liners or grease
- In a large bowl, stir together the apple, carrots, beets, zucchini, eggs, vegetable oil, and vanilla.
- In a medium bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt and apple pie spice mix
- Stir the flour mixture into the vegetable mixture until well combined. Fold in the raisins
- Fill the muffin cups about three-quarters full
- Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre of a muffin comes out clean.
Let cool completely in the muffin tins on a rack before removing from the tins. Store in a resealable container at room temperature for a few days or in the freezer for up to 1 month.