Morning Glory Muffins

These muffins have a great shelf life and taste better a day after baking. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Breakfast

Prep: 15 min
Cook: 35 min
Total: 50 min
Yields 16 to 18 muffins

Move oven rack to lower third position and preheat oven to 350°F.
2 ¼ cups all-purpose flour
1 ¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon sea salt
Sift or whisk together the flour, sugar, cinnamon, baking soda, and salt into a large bowl.
2 cups finely grated carrots (about 2 carrots)
1 large apple, peeled and finely grated
1 cup (8 ounces) crushed pineapple, drained
¾ cup raisins
½ cup shredded coconut
½ cup coarsely chopped pecans or walnuts
Add the carrot, apple, raisins, coconut, and nuts to dry ingredients. Stir to combine.
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
In a separate bowl, whisk the eggs, oil, and vanilla until smooth.
Pour into the bowl with the dry ingredients and blend well.
cooking spray
Generous grease two muffin tins with cooking oil.
Using a ⅓ cup measurer, spoon the batter into greased muffin tins, filling each slot to the top.
Bake for until muffins turn a deep brown and a toothpick inserted into the center comes out clean, about 35 minutes.
Remove from oven and let muffins cool in the pan for 10 minutes. Then, carefully remove muffins and place on a wire rack until completely cooled.