Morning Glory Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 6/16/2020

Loaded with fresh produce and nuts, this muffin packs a mean nutritional punch. Plenty of energy to see you through the morning!

Serves: 16 Save

Ingredients (13)

  • 1 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 teaspoon vanilla
  • 2 cup white all purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup grated carrots
  • 1/2 cup raisins
  • 1/2 cup coconut
  • 1/2 cup diced peeled raw apple
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350F.
  2. Combine sugar and next 3 ingredients (sugar through vanilla) in a large bowl.
  3. Combine flour and next 3 ingredients (flour through cinnamon) in another bowl. Add to the liquid ingredients and stir until just moistened. Gently fold in remaining ingredients.
  4. Pour into well-greased muffin tins to about two-thirds full (about 1/4 cup batter per muffin). Bake 20 to 25 minutes, until light gold on the edges and tops.