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.



12 muffins


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