Easy Morning Glory Muffins

SUBMITTED BY: Debbie Clarke PHOTO BY: oliphant

"These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon."

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 1 dozen

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

READ REVIEWS (140)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 29, 2004 by EBARHA

Sooo good! But yes, it is time consuming, what with all the shredding, but they loved it b/c it is chock full of goodies. Because I used Sweetened coconut, I reduced the sugar to 3/4 cup and and added 1/3c. brown sugar. I didn't use oil, I subbed w/ Libby's pumpkin puree and there you have it! Another vegetable in these moist, healthy, nearly fat free muffins! Lovely and hearty and staying in my recipe file (except I'll invest in pre-shredded bagged carrots)!

9 users found this review helpful

Reviewed on Jun. 10, 2004 by SIOUXVEE

This is the second time I made these--this time I reduced the oil to 1/2 cup and added 1/2 cup of applesauce. They were still very moist and delicious. I also reduced the coconut by half to reduce the fat content. I grated everything by hand, so the prep time was more like 30 minutes (but still worth the work). Next time I will double the recipe and use a food processor. I ended up with 18 standard size muffins. They were a big hit with the family.

8 users found this review helpful

Reviewed on May 9, 2004 by pulcherrima

These were delicious! really moist and tasty - reminded me of starbucks' sunrise muffins. i made some changes - used wholemeal flour, used brown sugar (only 1 cup), reduced oil to 1/3 cup and added 2/3 plain yogurt, used pecans instead of walnuts, didn't have apple, so added a mashed banana instead. added a splash of milk cos batter was very thick, and also sprinkled some oats on top before baking. made 14 really big muffins, took about 23 minutes to bake. next time i think i'll add some orange zest and maybe more banana or some applesauce. otherwise, really yummy breakfast muffins!!

8 users found this review helpful

MORE MEMBER REVIEWS