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Morning Glory Muffins Recipe

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Ingredients: – 2 cups all-purpose flour – 1 cup granulated sugar – 1/2 cup packed brown sugar – 2 teaspoons baking soda – 1/2 teaspoon salt – 2 teaspoons ground cinnamon – 1/2 cup shredded coconut

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– 1/2 cup raisins or currants – 1/2 cup chopped nuts (walnuts or pecans work well) – 2 cups grated carrots – 1 large apple, peeled, cored, and grated – 1/2 cup crushed pineapple, drained – 3 large eggs – 1 cup vegetable oil – 2 teaspoons vanilla extract

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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon.

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Add the shredded coconut, raisins or currants, chopped nuts, grated carrots, grated apple, and crushed pineapple to the dry ingredients. Stir until well combined.

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In a separate bowl, beat the eggs. Add the vegetable oil and vanilla extract, and whisk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.

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Spoon the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

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