Wednesday, May 23, 2012

Morning Glory Muffins

by Cindy

I've been wanting to make this recipe for a while and this was the perfect week to make it since we are making breakfast foods.  Of course this muffin could be eaten at any time or any meal; it's very versatile.  I've seen this recipe in 2 magazines, once a long time ago and once more recently, then Donna from the office next door, gave me a selection of recipes that she thought I might like.  This recipe was also in the group of recipes she gave me, so I thought it was time. It is a great muffin recipe, and is very moist and chocked full of great ingredients like apples, carrots, nuts, and coconut.  It's a very easy recipe and makes about 18 muffins.  The recipe says that the cooked muffins freeze well and I'm going to freeze some to save for later.  
Have a great Memorial Day weekend!

Morning Glory Muffins 

2 cups all purpose flour
1 1/4 cup sugar
2 t baking soda
2 t cinnamon
1/2 t salt
2 cups grated carrots
1/2 cup shredded coconut
1/2 cup chopped pecans
3 eggs
1 cup vegetable oil
1 apple, cored and shredded
2 t vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.  Stir in carrots, raisins, coconut and pecans.  In a separate bowl, combine eggs, oil, apple and vanilla.  Add to flour mixture.  Stir only until combined.  Spoon into greased or lined muffin tins.  Bake at 350 degrees 15-18 minutes. (Baked muffins freeze well) Yield: about 18 muffins

P.S. I did spell check the first publishing of this but when I looked at it, the changes weren't made -  sorry for the spelling the first time around. lol

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