"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broad Street Morning Glory Muffins Recipe

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This recipe for Broad Street Morning Glory Muffins, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Therrell
Added: Friday, October 30, 2009


1 1/4 cup sugar
2 1/4 cups all-purpose flour
1 Tbs. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded sweetened coconut
1/2 cup dark raisins or dried cranberries
1 Red Delicious or Granny Smith apple, shredded
8 oz. crushed pineapple, drained
2 cups carrots, grated
1/2 cup pecans, chopped
3 eggs
1 cup canola oil
1 tsp. vanilla

Preheat oven to 375 degrees. Sift together sugar, flour, cinnamon, baking soda, and salt into a large mixing bowl. Add next 6 ingredients; stir to combine. In another mixing bowl, whisk eggs, oil, and vanilla. Pour into dry ingredients, and mix well.

Spoon batter into greased muffin tins. Fill to slightly above rim. Bake for about 30-35 minutes or until a toothpick comes out clean. Let cool for at least 10 minutes, then turn out on a wire rack.

Makes 1 dozen.




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