Source of Recipe
These super-easy muffins really do have EVERYTHING in them! You can add or delete ingredients to suit your own taste - any combination of dried fruits or nuts would be wonderful in these!
List of Ingredients
1 box of gingerbread mix, + ingredients called for on the box
1 cup of finely grated carrots
1 apple, peeled and finely grated
1/2 cup chopped pitted dates
1/2 cup dried cranberries
1/2 cup shredded coconut
(you can increase the amounts of the stir-ins to 3/4 cup each, if desired)
8 oz can of crushed pineapple, undrained, optional (if you use the pineapple, reduce the liquid called for on the box by about 1/4 cup)
1 tsp vanilla
Preheat oven to 350, and get a muffin pan ready with paper liners if you like (some people don't like to use the liners, either way is fine).
In a large mixing bowl, whisk the gingerbread mix with the ingredients called for on the box - the one I use calls for 1 1/4 cups of warm water and one egg - whisking thoroughly. This is a somewhat thinnish batter.
Stir in the remaining ingredients. Fill muffin cups about 3/4 full, and bake at 350 for about 30 minutes. Test with a toothpick - it should come out mostly clean with a few moist crumbs clinging to it. Remove muffins from the pan and cool completely; store in a zipper bag or sealed container at room temp or in the fridge.