The Pioneer Woman Tasty Kitchen
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Morning Glory Muffins

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Level: Easy

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Description

A little of this and a little of that.

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Flour
  • ¼ cups Sugar
  • ¼ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • ½ cups Grated Carrots
  • ½ cups Crushed Pineapple, Drained Well
  • ½ cups Chopped Walnuts
  • ½ cups Shredded Coconut
  • ½ cups Peeled Grated Apple
  • 1 whole Egg
  • ⅓ cups Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • FOR THE TOPPING:
  • 2 Tablespoons Flour
  • 3 Tablespoons White Sugar
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Cold Butter, Diced

Preparation

Preheat oven to 350 F. Line 12 muffin cups with paper muffin liners. Set the pan aside.

In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in the carrot, pineapple, nuts, coconut and apple. Set aside.

In a separate bowl, beat together eggs, oil, vanilla and almond extracts. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

For the topping:
Mix together all of the ingredients in a bowl until crumbly. Sprinkle topping on top of batter.

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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