Morning Glory Muffins or the Bestest Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are healthy, filling, have a variety of flavors...I just can't say enough about them. With a cup of coffee or orange juice, they are my perfect quick breakfast or snack. This recipe is from a newspaper that's a couple decades old, a friend (Thanks Mary!) photocopied it for me when I was at her house raving about the muffin she gave me to eat. I hope you love them as much as I do. Also, I changed the flour from all white flour to part white flour, part wheat flour, to make it healthier. The original recipe calls for 2 1/4 cups white flour. Ingredients:
1 1/4 cups sugar |
1 1/4 cups white flour |
1 cup whole wheat flour |
1 tablespoon cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup mounds sweetened flaked coconut |
1 cup sun-maid mixed jumbo raisins |
2 cups carrots, grated |
1 apple, shredded |
8 ounces crushed pineapple, drained |
1/2 cup pecans |
3 eggs |
1 cup vegetable oil |
1 teaspoon vanilla |
Directions:
1. Set oven to 350 degrees.
2. Sift sugar, flour, cinnamon, baking soda and salt together into large bowl.
3. Add coconut, fruit, carrots, and pecans. Stir to combine.
4. In separate bowl, whisk together eggs, oil and vanilla.
5. Pour into dry ingredients; blend well.
6. Bake in paper-lined muffin tin at 350 degrees for 35 minutes. Test with toothpick for doneness.
7. Cool in pan 10 minutes. Better after 24 hours. Freeze well.
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