Morning Glory Muffins

From Yankee Magazine's New England Innkeepers' Cookbook

Quickbreads, Coffee Cakes Recipes | Cakes and Frostings Recipes | Bread Recipes

Yield: Makes 12 to 18.

High-energy food, one of these muffins will get you off to a good start in the morning or give you an extra boost midafternoon. Manchester Highlands Inn, Manchester, Vermont

• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup shredded coconut
• 1 medium-sized apple, peeled, cored, and grated
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, coconut, and apple. In another bowl, beat the eggs, oil, and vanilla. Stir into the flour mixture until the batter is just moistened.

Spoon the batter into greased or paper-lined muffin tins and bake in a preheated 350 degree oven for 35 minutes or until springy to the touch.

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