Morning Glory Muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 cups finely shredded carrots
  • 1 apple – peeled, cored and coarsely shredded
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked coconut
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter - melted
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 3 eggs

Preheat the oven to 350˚F. Prepare muffin tins for 1 dozen full size and 1 dozen mini muffins. In a large bowl combine the dry ingredients (all-purpose flour through salt). Stir in the carrots, apples, raisins, walnuts, and coconut. In a small bowl combine the sugars, melted butter, oil, and vanilla. Stir in the eggs one at a time until well mixed. Add the wet ingredients to the dry ingredients and stir until just moistened. Bake for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

  • Yields: 2 dozen mixed-size muffins
  • Preparation Time: 45 minutes
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