These are the best muffins I've ever eaten! Once I took them to a brunch. Three other women had brought muffins, too, but mine disappeared first, and everyone wanted the recipe! Even my husband, who doesn't normally like muffins, just can't seem to get enough of these!
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1 cup canola oil
- 1 medium apple, shredded
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1/2 cup raisins
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Morning Glory Muffins in Country Extra September 1990, p49
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