Morning Glory Muffins

April 26, 2010

Morning Glory Muffins

Lorraine Glazar, Tucson CSA

Makes 18 muffins

These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

1  cup sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Raisins
1 large apple, peeled and grated
3/4  cup dried pineapple
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
3/4  cup vegetable oil
1/4 cup buttermilk
1 teaspoon pure vanilla extractP

Preheat oven to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil, buttermilk and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

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