Morning Glory Muffins

Teresa Ambra

Muffins are filled with carrots, pineapple, coconut, raisins, apples, and pecans or walnuts and taste absolutely A-M-A-Z-I-N-G!!! Fruity and crunchy.

3.67 from 3 votes

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Prep Time 30

Cook Time 25

Total Time 55

Course Breads, Rolls and Muffins

Cuisine American

Servings

Ingredients

1 1/2 cups sugar
3 to 3 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 cup coconut
1/2 cup raisins golden are a nice touch
1 large Gala Apple peeled
8 oz. can crushed pineapple drained
2 cups grated carrots
1/2 cup pecans or walnuts
3 large eggs
1 cup canola oil
2 tsp. vanilla

Instructions

In a large mixing bowl, whisk eggs, oil, vanilla, sugar, cinnamon, baking powder, baking soda and salt.
With a wooden spoon, stir in flour, coconut, raisins, apples, pineapple, carrots and nuts.
Stir gently to combine but don’t overmix.
Fill greased miniature muffin tins almost to the top.
Bake at 425 for 5 minutes.
Reduce heat to 350° and bake an additional 10-15 minutes or until done.
Test with a toothpick to determine doneness.
Cool in pan 10 minutes.
Turn out onto rack.
Best if allowed to ripen 24 hours.
Freezes well.

Notes

NOTE: These muffins are very dense because of the amount of fruit included in the batter. I used 3 cups flour, but the muffins need another ½ cup or so more of flour to raise and not fall flat.

**Recipe source: The Christian Bed and Breakfast Cookbook.**

Keyword apples, carrots, cinnamon, coconut, muffins, pineapple, raisins, walnuts

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