Morning Glory Muffins
2-1/4 Cups All-Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Table Salt
1-1/4 Cups Sugar
3 Large Eggs
8 Tablespoons Butter (1 Stick), Melted And Cooled
1 Teaspoon Vanilla Extract
4 Carrots , Peeled And Grated (2 Cups)
8-Ounce Can Crushed Pineapple , Drained And Pressed Dry With Paper Towels
1/2 Cup Sweetened Shredded Coconut
1/2 Cup Raisins Or Dried Cranberries
1/2 Cup Walnuts Or Pecans, Coarsely Chopped
Preheat oven to 375 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins or cranberries, and walnuts into the batter.
Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Note: Make sure to remove the excess moisture from the canned pineapple or the muffins will be gummy.