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Morning Glory Muffins

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 2¼ cups unbleached all-purpose flour
  
• 1¼ cups sugar
  
• 1 tablespoon ground cinnamon
  
• 2 teaspoons baking soda
  
• ½ teaspoon fine sea salt
  
• ½ cup sweetened or unsweetened shredded coconut
  
• ½ cup golden raisins
  
• 1 apple, peeled and shredded over the large holes of a box grater
  
• 1 can (8 ounces) crushed pineapple, drained
  
• 2 cups shredded peeled carrots (about 4 carrots)
  
• ½ cup chopped pecans or walnuts
  
• 3 large eggs
  
• 1 cup canola or vegetable oil
  
• 1 teaspoon pure vanilla extract
  






Instructions



1. Place a rack in the center of the oven and preheat the oven to 350° F. Line 16 standard-size ½-cup muffin cups with double-lined aluminum foil and paper muffin cup liners.
   
   
2. Sift the flour, sugar, cinnamon, baking soda, and salt together into a large mixing bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts and stir to combine.
   
   
3. Place the eggs, oil, and vanilla in a small bowl and whisk until well combined. Pour the egg mixture into the bowl with the dry ingredients and fruit and mix well.
   
   
4. Divide the muffin batter evenly among the 16 prepared muffin cups, filling each to the brim. Bake the muffins until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
   
   
5. Let the muffins cool in the muffin tins for about 10 minutes, then transfer the muffins to a wire rack to finish cooling. Store the muffins at room temperature in an airtight container, letting them "ripen" for at least 24 hours before enjoying. The muffins will keep for up to 3 days and may also be frozen for up to 2 months in zipper-top bags. If frozen, thaw the muffins in the refrigerator overnight and then let come to room temperature before serving.
   
   Makes 16 muffins