Morning Glory Muffins
Ingredients:
1-1/4 cups sugar
2-1/4 cups unbleached all-purpose flour
1 tbsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 apple, peeled & grated
1 cup crushed pineapple (drained, about 8 oz.)
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 eggs
1 cup vegetable oil
1 tsp. pure vanilla
Directions:
Position rack in the lower third of the oven & preheat to 350*F. Sift or whisk together the sugar, flour, cinnamon, baking soda & salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots & nuts and stir to combine. In a separate bowl, whisk the eggs with the oil & vanilla. Pour into the bowl with the dry ingredients & blend well. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 mins. or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 mins. then turn out onto a rack to finish cooling. These muffins actually taste better a day after baking, when the flavours have married. Store them at room temperature, covered, for up to 3 days or freeze them for up to 2 months.