Morning Glory Muffin Recipe

Morning Glory Muffins

2 1/4 cup unbleached all-purpose flour

2 teaspoons baking soda

3/4 cup brown sugar (light or dark)

1/2 cup white sugar

2 Tablespoons cinnamon

1 teaspoons ground ginger

1/2 teaspoon ground allspice

2 cups grated carrots

1 cup (8 oz.) crushed pineapple, packed in juice and drained

3/4 cup golden raisins

1/2 cup chopped walnuts or pecans

3 large eggs

1 teaspoon vanilla extract

1 cup canola oil (or use 1/2 cup applesauce & 1/2 cup oil)

Preheat over to 350 degrees

In large bowl, mix together the flour, baking soda, sugars, cinnamon, ginger and allspice. Add the carrots, raisins & nuts and mix thoroughly.

In a separate bowl, whisk the eggs with the vanilla, oil and pineapple. Pour the egg mixture into the dry ingredients in thirds and blend well. Do not overmix or muffins will be tough. Fill muffin cups to the brim. Bake for 30 minutes or until a toothpick inserted in the middle of muffin comes out clean.

Cool for 10-15 minutes and remove from tins. Enjoy!