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Blueberry Morning Glory Muffins

Source of Recipe


From "Very Blueberry" by Jennifer Trainer Thompson






List of Ingredients



• 2 cups all-purpose flour
  
• 1/2 tsp salt
  
• 2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 1/4 tsp ground cloves
  
• 1/4 tsp ground nutmeg
  
• 3 eggs, lightly beaten
  
• 1 cup canola oil
  
• 1-1/4 cups sugar
  
• 2 tsp pure vanilla extract
  
• 1 cup peeled and finely grated carrots
  
• 1 Granny Smith apple, peeled and grated
  
• 1/2 cup raisins
  
• 1/2 cup shredded coconut
  
• 3/4 cup chopped pecans
  
• 1 cup fresh or thawed frozen blueberries
  






Instructions



1. Preheat the oven to 350° F. Line 24 muffin tins with paper liners.
   
   
2. In a small bowl, combine the flour, salt, baking soda, cinnamon, cloves and nutmeg; mix well. In a large bowl, mix the eggs, oil, sugar, vanilla, carrots, apple, raisins, coconut, pecans and blueberries. Add the dry ingredients and stir just until moistened.
   
   
3. Fill the muffin cups three-quarters of the way full and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in tins, then transfer to cooling rack. Serve warm.
   
   Makes 2 dozen.
   
   






Final Comments


These muffins are packed with healthful ingredients. Make a batch and freeze them for days when the family needs breakfast on the run. Simply defrost for a minute in the microwave.