These moist muffins are full of such delicious ingredients. This recipe makes 24 muffins but keep for a few days at room temperature and they freeze beautifully. This is one of the only recipes that I don't alter. It's perfect just as it is. A little sweet and full of flavor.
Just look at all the yummy add-ins!
Morning Glory Muffins
1 1/4 cup sugar (you can use less if you want to... I think I used 3/4 cup)
2 1/4 cup flour (I use either white whole wheat or whole wheat pastry flour but all-purpose work too)
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
1 cup crushed pineapple, drained
2 cups grated carrot
1/2 cup chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 tsp. vanilla
Preheat oven to 350*
In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt. Add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine.
In a separate bowl, whisk together the eggs, oil, and vanilla. Pour into the bowl with the dry ingredients and stir ONLY until combined.
Spoon the batter into muffin tins that have been sprayed with Pam or lined with muffin cups. Fill each one to the top since these muffins don't rise much. Bake for 35 minutes or until a toothpick comes out clean.
Cool muffins in the pan for 10 minutes then move to a rack to finish cooling.
