Morning Glory Muffins
Posted December 30, 2010 by
Prep Time 15 min Cook Time 30 min Ready Time 45 min Servings: 12

Ingredients

  • 2 cups (or 1-1/4 cup All Purpose and 3/4 cup Stone-Buhr Whole Wheat Flour)
  • 1 cup granulated sugar
  • 2/3 cup vegetable or canola oil
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1-1/4 teaspoon kosher salt
  • 2 cups grated carrot
  • 1 cup apple, cored and grated
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup golden raisins
  • 3 large eggs
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350°F. Prepare a muffin tin with butter or paper liners. Sift flour, sugar, baking soda, cinnamon and salt into a large bowl. Set aside.
  2. In a separate bowl, combine grated carrots, apples, coconut, raisins and nuts. Add to dry ingredients.
  3. Using the bowl that held the carrots, whisk the eggs, oil and vanilla together until slightly lighter in color. Add to remaining ingredients stirring until evenly distributed.
  4. Divide batter between muffin cups and bake 30-35 minutes or until they spring back when pressed lightly in the center.
*  Makes 8 large or 12 standard-sized muffins