Morning glory muffins

Morning Glory Muffins recipe

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2-1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked coconut
One 8-ounce can crushed pineapple
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla
2 large eggs
2 large egg whites
Cooking spray


Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in large bowl. Stir in carrot and next 5 ingredients; make a well in center of mixture. Combine oil and next 4 ingredients in separate bowl; stir with a whisk. Add oil to flour mixture, stirring only until moist.

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when lightly touched. Remove muffins from pans immediately; cool on wire rack. Note: Muffins can be stored in an airtight container and frozen for up to 1 month.

Yield:2 dozen muffins. (Calories: 165)

Tags: recipe, Morning glory muffins, cooking, diy