Morning Glory Muffins
Makes 22-24 Muffins
Inspired by: ebfarm.com
2 1/4 cups all purpose flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1/2 cup coarsely chopped pecans or walnuts
3/4 cup vegetable (or olive) oil
1 teaspoon vanilla
1 large apple, peeled and grated
1 cup (8oz) crushed pineapple, drained
2 cups grated carrots
Preheat oven to 350*F and line muffin pans with paper liners.
In a large bowl, whisk together the sugar, flour, cinnamon, baking soda and salt.
Add the coconut, raisins and nuts, and stir to combine, then set aside.
In a separate (large) bowl, whisk the eggs well, then add oil and vanilla.
Add grated apple, pineapple and carrots and stir until well combined.
Add the bowl of dry ingredients to the wet ingredients and blend until fully incorporated.
Scoop the batter into one of the prepared muffin tins (using an ice cream scoop works great). Fill liners almost full.
Bake 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.