Yield: 16 Servings
|1 tablespoon||Ground cinnamon|
|2 teaspoons||Baking soda|
|2 cups||Grated carrots (4 medium-large)|
|1 \N||Apple; cored and shredded|
|½ cup||Shredded coconut|
|½ cup||Pecans or walnuts|
|1 can||(8-oz) crushed pineapple; drained|
|1 cup||Vegetable oil|
|1 teaspoon||Vanilla extract|
To the person who had requested a recipe for Morning Glory Muffins.... I just found one in todays newspaper, so here it is..
Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt Stir in carrots, apple, coconut, raisins, nuts & pineapple. In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl with dry ingredients; blend well. Spoon batter into 16 muffin cups that are greased or lines with paper muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn out onti wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .