Pure joy is what describes these Morning Glory Muffins. What else could they be described as with all these yummy ingredients -- carrots, apples, sweetened coconut, golden raisins, walnuts, and cinnamon.
Most recipes call for oil in the recipe, but I am such a fan of butter in muffins, I made these with oil and butter. You will find that the butter really intensifies the moistness and rich flavor of all the ingredients. Just know these super moist muffins are tastier the day after they are baked, but who wants to wait that long?
Morning Glory Muffins
recipe adapted from Rock Recipes
- 4 eggs
- 1 cups vegetable oil
- 1/3 cup butter, melted
- 1 tsp vanilla
- 3 cups flour
- 1 1/4 cups brown sugar
- 3 tsp baking soda
- 3/4 tsp salt
- 3 tsp cinnamon
- 3 cups shredded carrot
- 3/4 cu coconut, flaked or shredded
- 1 large apple, shredded
- 1/3 cup walnuts, chopped
- 1/2 cup golden raisins
Preheat your oven to 350 degrees F In a mixing bowl beat eggs, sugar, oil, butter, and vanilla.
In a separate bowl sift combined flour, baking soda, salt and cinnamon. Fold the combined dry ingredients into the egg and oil mixture until partially incorporated. Add the carrot, apple, raisins, coconut and nuts folding until well combined but be careful not to over mix the batter.
In the photo above, I've sprinkled extra coconut and walnuts on top before baking. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Note: These muffins freeze very well. Yields about 18-24 muffins.
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