Glancing through my photo files this morning I saw a picture I took one morning of my freshly brewed coffee and 3 mini muffins. It was the little 'spark' that I needed to decide to post a nice muffin recipe on the website for my readers.This muffin is one I love much, much more than the plain old boring blueberry muffins. This one has various fruits and nuts in it with just the right sprinkling of cinnamon to bring it together. You can add/delete depending on your taste (I always say that!) and I hope you play with the recipe to make it 'yours'.
Morning Glory Muffins
(This is the name your Grandmother might know these by)
2 1/4 c flour
1 1/4 c sugar
1 T cinnamon
2 t baking soda
1/2 t salt
2 c finely chopped or grated carrots
1 finely chopped or grated apple
1/2 c each shredded coconut
1/2 c walnuts
1/2 c raisins
1 (8 oz.) can crushed pineapple,drained
3 eggs
2 t vanilla
1 c oil
Grease muffin cups or use paper liners. Mix the dry ingredients (flour, sugar, cinnamon, baking soda and salt) in a large bowl. Stir in the carrots, apple, coconut, raisins, walnuts and pineapple. In a separate bowl whisk the eggs together with the vanilla and oil. Blend all together just until moist. Do not overbeat. Spoon batter into muffin cups, filling almost to the top. Bake about 35 minutes until done in the center. Cool muffins in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Serve warm or for even better flavor let them set for at least 12 hours or freeze them for use on another day!
