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Morning Glory Muffins

by on July 22, 2009 in Breads, Muffins July 22, 2009 BreadsMuffins
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These moist flavourful muffins will keep you smiling until lunch! I put most of the batch in the freezer right after baking and pull them out as the cravings strike!

Ingredients

  • 2-½ cups All-purpose Flour
  • 1-¼ cup Sugar
  • 3 teaspoons Cinnamon
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 3 whole Eggs
  • ¾ cups Applesauce
  • ½ cups Vegetable Oil
  • 1 teaspoon Vanilla
  • 2 cups Grated Carrots
  • 1 whole Granny Smith Apple, Peeled And Grated
  • ½ cups Crushed Pineapple, Drained
  • ½ cups Fresh Pineapple, Chopped
  • ½ cups Shredded Coconut
  • ¼ cups Golden Raisins
  • ¼ cups Dark Raisins
  • ½ cups Chopped Pecans

Preparation

Preheat oven to 350F. Grease muffin tins.

Combine dry ingredients (flour, sugar, cinnamon, baking soda and salt) in a large bowl.

Combine wet ingredients (eggs, applesauce, oil and vanilla) in a separate bowl.

Add wet ingredients to dry ingredients and mix until just combined.

Stir in carrots, apple, pineapple (if you don’t have fresh you can use 1-80z tin of crushed pineapple, drained), coconut, raisins and nuts.

Fill muffin cups 3/4 full. Bake 20 minutes or until toothpick comes out clean.

Cool in pan for 10 minutes before turning out on rack to cool completely.

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cafez on 5.22.2010

Delicious! I cut the sugar down to 3/4 cup and used 1 cup of wheat flour.

One Review

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cafez on 5.22.2010

Delicious! I used 1 cup of wheat flour and cut the sugar down to 3/4 cup.

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