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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins is from The Poe Family Cookbook, 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 C flour
1 1/4 C sugar
1 T cinnamon
1 tsp baking soda
1/2 tsp salt
2 C grated carrots
1 apple shredded
1/2 C each: shredded coconut, raisins, pecans, or walnuts
8 oz crushed pineapple drained
3 eggs
1 C vegetable oil
1 tsp vanilla
Directions:
Directions:
Put dry ingredients in bowl, stir in carrots, apple, coconut, raisins, nuts and pineapple. In separate bowl whisk eggs together with oil and vanilla. Blend both mixtures and blend well. Spoon mixture into 16 muffin cups filling almost to top. Bake at 350º for 35 minutes. Check with wooden pick to see that center comes out clean. Cool in pan for 10 minutes then turn out onto wire rack to finish cooling. When cool store in airtight container.
Personal Notes:
Personal Notes:
These are best when allowed to "ripen" for 24 hours before serving. They freeze well.

 

 

 

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