Muffins That Pack a Punch

Time to switch gears a bit, because now it’s comfort food season. While summer food is light and lovely, when cooler weather prevails, it’s time to turn on the oven to bake some goodies (and carve a pumpkin while you wait). The muffins will make the house smell divine, and what a way to start the day. Or end it! My infusion choice this October is Super Silver Haze, a sativa leaning strain, with notes of wood and cloves.

DOUBLE HARVEST MUFFINS

(Makes 12, 5 mg THC per muffin)

Ingredients

Cooking spray, for greasing the liners

2 eggs

1?2 cup canola oil

1?4 cup canna-canola oil

1?4 cup milk

1 cup all-purpose flour

1 cup whole-wheat flour

1 cup packed brown sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1?2 teaspoon salt (kosher or sea)

11?2 cups shredded carrots (2 to 3 medium carrots)

11?2 cups shredded peeled apples (we like Granny Smith)

3?4 cup chopped walnuts

1?2 cup shredded unsweetened coconut

1?2 cup raisins

Instructions

1.Preheat the oven to 340°F. Line a standard-size muffin tin with paper liners, spray the liners with the cooking spray, and set the pan aside. In a medium mixing bowl, beat together the eggs, canola oil, canna- canola oil, and milk.

2. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, brown sugar, baking soda, cinnamon, and salt.

3. Add the wet ingredients to the dry ingredients, mixing well.?Add the remaining ingredients and mix well.

4. Spoon the batter into the prepared liners, filling each three- quarters full. Bake the muffins until the tops are firm and set and a toothpick comes out clean, 30 to 35 minutes.

5. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.