The Original Morning Glory Muffin

by seasoil.com

Prep Time: 30 - 45 minutes for this Snack recipe.

Ingredients

* Butter, for greasing the muffin cups (unless using cupcake liners)
* 2 ¼ cups of unbleached whole wheat flour
* 1 ¼ cups of sugar or Splenda
* 1 tablespoon ground cinnamon
* 2 teaspoons baking soda
* ½ teaspoon salt
* 1 can (8 ounces) crushed pineapple, drained
* 2 cups finely grated carrots (from about 6 carrots)
* 1 large crisp apple, such as Fuji, Gala or Granny Smith, peeled and grated with the skin on
* ¾ cup raisins
* ½ cup shredded, sweetened coconut
* ½ cup coarsely chopped pecans or walnuts
* 3 large eggs
* 1 cup apple sauce
* 1 teaspoon pure vanilla extract

Directions

1. Position rack in the lower third of the over and preheat the oven to 350 degrees F. Butter 16 standard size muffin cups or line them with cupcake liners.

2. Place the flour, sugar, cinnamon, baking soda and salt into a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisins, coconut and nuts and stir to combine.

3. Place the eggs, oil and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared muffin cups, filling them almost to the brim.

4. Bake the muffins until they are golden brown and a toothpick inserted in the centre of one comes out clean, 30-40 minutes.

5. Place the muffin pan(s) in a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

Makes: 16 standard muffins

Enjoy These Great Muffins!

Recipe Catalog Number: 1

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