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Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins is from The Cook 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:  
Ingredients:
3 cups flour you may use half all purpose and half wheat flour
1 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons sweetened coconut flakes
2 1/2 teaspoons cinnamon
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
3/4 teaspoon baking powder
4 large eggs
1/2 cup plus 1 tablespoon canola or coconut oil
1 tablespoon vanilla
3 cups peeled grated carrots
2 cups zucchini unpeeled
2 cups granny smith apples grated, no need to peel
3/4 cup walnut or pecan pieces or 3/4 cup golden raisins or both*
Directions:
Directions:
Instructions:
Position rack in middle of oven. Preheat oven to 400 degrees. Grease muffin tins or use cupcake liners
In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder. Whisk together.
In another medium size bowl, whisk eggs, oil, and vanilla. Add grated carrots, zucchini and apples.
Mix together, until all fruit and vegetables are mixed well. Do not use a mixer, mix by hand!
Pour liquid ingredients into dry ingredients all at once.
Fold until all incorporated, adding raisins and nuts if using. The batter will be very thick.
Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup. Fill the muffin tins almost to the top to ensure full, rounded muffin tops.
Bake the muffins for about 16-18 minutes or until golden and the top springs back when touched lightly. You may also insert a toothpick in center of muffin, if it comes out clean, muffin is done.
Leave the muffin in the tin or on a cooling rack for about ten minutes to cool.
Number Of Servings:
Number Of Servings:
12-14 muffins

 

 

 

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