A Family Favorite!

Morning Glory Muffins

• 2 1/4 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins or craisans
  
• 1/2 cup chopped walnuts (I leave these out due to allergies)
  
• 1/2 cup unsweetened flaked coconut
• 1 Fugi apple - peeled, cored and shredded
• 3 eggs
• 1 cup applesauce (this replaces oil)
• 1 cup of crushed pineapple, drained
  
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple and pineapple.
3. In a separate bowl, beat together eggs, applesauce, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Fill each muffin cup to the brim, and bake in preheated oven for 35 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool the muffins in the pan for 10 minutes, and then turn them out onto a cooling rack.
   

These are scrumptious the same day and keep very well for a couple of days, if there are any left!
Enjoy!