morning glory muffins

Some of you have had Morning Glory muffins before at my house- and I am always asked for the recipe- but this is the first time I am actually forcing myself to type it out!  Morning Glory muffins are one of my favorite muffins- they have so much taste and with apples and carrots in them, they must be healthy. This recipe comes from a cookbook I have (surprise- I have another cookbook!) called High Altitude Baking.  So, this recipe is for all my friends living above 3,500 feet. For the rest of you, I looked up a morning glory recipe for you to try here– you won’t regret it!

Morning Glory Muffins

makes 12- 18 muffins

1 c. golden raisins

Hot water to soak raisins

2 c. all-purpose flour

1 c. sugar

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

2 c. grated carrot

1 tart green apple, peeled and diced

1/2 c. sliced almonds

1/2 c. shredded coconut

3 large eggs

2/3 c. butter, melted and cooled (I think this could be less)

2 tsp. vanilla extract

Preheat oven to 350. Melt butter to allow it to have time to cool. Cover raisins with hot water and let soak for 20-30 minutes; drain well. Grease muffin cups or use paper liners. In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt. Add drained raisins, carrots, apple, almonds and coconut; stir to combine. In a small bowl, whisk together eggs, butter and vanilla. Add the egg mixture to the flour mixture; stir just enough to combine (do not overmix). Spoon batter into muffin cups, filling cups about 3/4- full.  Bake for 20-25 minutes. Remove muffins from over and let cool in the pan for 5 minutes. Serve warm or cold.