Glorious Morning Muffins

This recipe is adapted from General Mills (Gold Medal Flour).  The taste is very similar to carrot cake without the cream cheese.  The muffins are simply smashing!







·         2 eggs
·         3/4 cup canola oil
·         1/4 cup milk
·         2 teaspoons vanilla
·         2 cups unbleached flour
·         1 cup packed brown sugar
·         2 teaspoons baking soda
·         2 teaspoons ground cinnamon
·         1/2 teaspoon salt
·         1 1/2 cups shredded carrots (2 to 3 medium)
·         1 cup shredded peeled apple
·         1/2 cup coconut
·         1/2 cup golden raisins
·         1/2 craisins (dried cranberries)
·         1/4 cup crushed pineapples (drained)
·         1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Place paper baking cup in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
  3. In a large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended.
  4. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened.
  5. Stir in carrots, apple, coconut, raisins, craisins, pineapples, and walnuts.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Cool 5 minutes; remove from pan.
Twist:  Craisins, golden raisins, crushed pineapples and walnuts.

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