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Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Friday, January 11, 2008


2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon table salt
1 1/4 cups sugar
3 large eggs
8 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
4 carrots - peeled and grated (2 cups)
1 - 8 oz. can crushed pneapple - drained and pressed dry with paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cups pecans, toasted (optional)

Preheat oven to 375. Put rack in middle of oven. Generously coat a 12-cup muffin tin with vegetable oil spray.

Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a seperate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and pecans into the batter.

Use a large ice-cream scoop to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.

Let the muffins cool in the pan for 5 minutes, flip out onto a rack and let cool for 10 minutes.




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