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Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
Preheat oven to 375º. 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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