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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, 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:  
1 cup vegetable oil, plus extra for pan
3 tsp vanilla extract
2 cups grated carrots, unpeeled
1 Granny Smith apple , unpeeled and grated
1 8 oz. can crushed pineapple, drained
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut
1/2 cup raisins
2 1/4 cup all purpose flour
1 3/4 cup sugar
1 T. ground cinnamon
1 t. baking soda
1 t. kosher salt
Directions:
Directions:
1. Preheat oven to 350º and arrange two racks evenly spaced in the oven

2. In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard ice cream scoop into the prepared muffin cups. Bake for 30-35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
Makes 14-16 muffins
Preparation Time:
Preparation Time:
Active 25 minutes Total 1 hour
Personal Notes:
Personal Notes:
Pro tip -- Brush the tops of the muffin pans with oil and muffins will be easier to remove.

You can make batter a day ahead, refrigerate it, then scoop and bake the muffins in a.m.

 

 

 

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