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| Morning Glory Muffins | | | | | | | | | | | | | | | | | | | | 2 1/4 cup flour | | | 1/2 cup each shredded coconut, raisins, pecans or walnuts | | | 1 tbsp cinnamon | | | 2 tsp baking soda | | | | | | | 1/2 tsp salt | | | 2 cup grated carrot | | | | | | | 1 1/4 cup sugar | | | 1 tsp pure vanilla extract | | | | | | 3 eggs | | | | 1 cup vegetable oil | | | | | | | 1 (8 oz) can crushed pineapple, drained | | | | | | | | | | | | | | | | | | | | Heat oven to 350 degrees. Grease muffin cups or use paper liners. Sift the flour, sugar, cinnamon, | | baking soda and salt into a large bowl. Stir in the carrots, apple, coconut, raisins, nuts and pineapple. In | | a separate bowl whisk the eggs together with the oil & vanilla. Pour the mixture into the bowl with the | | dry ingredients; blend well. Spoon batter into muffin cups, filling almost to the top. Bake until a wooden | | pick inserted in the center comes out clean about 35 minutes. Cool muffins in the pan for 10 minutes, | | then turn out onto a wire rack to finish cooling. They are best when allowed to ripen for 24 hours before | | serving. They freeze well. | |
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| Morning Glory Muffins | | | | | | | | | | | | | | | | | | | | 4 cup flour | | | 2 1/2 cup sugar | | | | | | | 4 tsp soda | | | 4 tsp cinnamon | | | | | | | 1 tsp salt | | | | 4 cup grated apples | | | | | | | 1 cup raisins | | | 1 cup pecans, chopped | | | | | | 1 cup coconut, shredded | | 1 cup carrots, grated | | | | | | 6 eggs | | | | 2 cup vegetable oil | | | | | | | 4 tsp vanilla | | | | | | | | | | | | | | | | | | | | | | Sift flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, pecans, coconut and carrots. Mix well. | | Beat eggs with oil and vanilla and stir into flour mixture until combined. Spoon batter into greased or | | paper lined tins, filling about 2/3 full. Bake at 350 degrees for 35 minutes. Let muffins cool on rack for | | 5 minutes,then remove from pans and cool completely. Makes 36. | |
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