Recipe: Morning Glory Muffins

This Father’s Day my mom found a recipe from the local newspaper for something called “Morning Glory Muffins.” Well, we had them in the morning, but I’m sure they will taste great any time of day! They are jam-packed with healthy, tasty ingredients that are sure to get you started on a fabulous day.

Ingredients:

·        1 ¼ cup granulated sugar

·        ½ cup vegetable oil

·        3 eggs

·        2 tsp vanilla extract

·        2 cups all-purpose flour

·        2 tsp baking powder

·        ¼ tsp salt

·        1 tsp cinnamon

·        1 ½ cups grated carrots

·        ½ cups raisins (we used golden raisins)

·        ½ cup flaked coconut

·        ½ cup peeled diced raw apple

·        ½ cup chopped pecans (we used slivered almonds)

Directions: 

1. Preheat oven to 350 degrees.
2. Combine sugar, oil, eggs, and vanilla with a wooden spoon in a big bowl.
3. Combine flour, baking powder, salt, and cinnamon in another bowl. Add to the liquid ingredients and stir just until moistened. Gently fold in carrots, raisins, coconut, apple, and nuts.
4. Pour into well-greased muffin tins (or just use cupcake holders) to about two-thirds full (about ¼ cup batter per muffin). Bake 20-25 minutes, until light golden on the edges and tops.

Makes 16 muffins, but I used my scoop to portion out the batter, so I got 24 smaller muffins. Thanks Barbara Jarrett for your recipe!

This is also an easily adaptable recipe as I’m sure you could substitute a variety of nuts and use dried cranberries (Craisins) instead of raisins.