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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 Mitchell/Mays 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 eggs
3/4 cup oil
1/4 cup milk
1teaspoon vanilla
2 cups flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 medium carrots, shredded
1/2 cup shredded coconut
1/2 cup golden raisins
1/2 cup slivered almonds, divided
Directions:
Directions:
Preheat oven to 350º. Spritz 18 muffin cups with cooking spray. Place a paper liner in each.

In large bowl, beat eggs, oil, milk, and vanilla on medium for 1 minute. Add flour, brown sugar, baking soda, cinnamon, and salt. Beat just until combined. Don't overmix. Add carrots, coconut, raisins, and half the almonds. Spoon batter into liners; sprinkle with remaining almonds. Bake for 20 minutes or until muffin tops spring back when pressed. Cool on wire racks.

 

 

 

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