Morning Glory Muffins are deliciously moist, packed with shredded carrot, coconut, chopped apple, walnuts and raisins.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Baked Good
Keyword: breakfast, muffins
Servings: 12
Author: Allrecipes
Ingredients
2c.flour
1 1/4c.sugar
2tsp.baking soda
2tsp.ground cinnamon
1/4tsp.salt
2c.shredded carrotI purchased matchstick carrots, chopped them further and then measured
1/2c.raisin
1/2c.chopped walnuts
1/2c.unsweetened flaked coconut
1applepeeled and shredded (My apple created quite a bit of juice as I shredded it, which I didn't use. But I think you could throw it in the recipe if you wanted to.)
3eggs
1c.vegetable oil
2tsp.vanilla
Instructions
Preheat oven to 350 degrees. Grease 12 muffin cups, or line them with paper muffin liners. Note - If you have extra batter, you can make additional large muffins or make a batch of mini muffins.
In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in carrot, raisins, nuts, coconut and apple.
In a separate bowl, beat together eggs, oil and vanilla. Stir egg mixture into carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 25-27 minutes for regular size muffins, or until a toothpick inserted into center of muffin comes out clean. The mini muffins take about 18- 20 minutes.
Notes
To freeze, wrap individual muffins in plastic wrap and store air-tight container or resealable bag. You can thaw them overnight on the counter. The other option is to remove the plastic wrap, then wrap the muffin in a paper towel and microwave on a low setting for 30-second intervals until thawed and warmed through.