Morning Glory Muffins


Prep: 30 min    Bake: 23 min    Cool: 50 min
Yield: 2 dozen muffins

Ingredients

1 cup pecans, chopped (optional)
1 1/2 cups flour, whole wheat
1 1/2 cups rolled oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/2 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 8-oz can crushed pineapple, undrained
3 large carrots, finely grated (1 cup)
1 cup golden raisins (optional)
1 cup shredded coconut

Directions

Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).

Meanwhile, combine flour, salt, baking soda, ground cinnamon and nutmeg in a large bowl, make a well in center of mixture.

Whisk together sugar, canola oil, eggs, and vanilla extract, fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.

Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack and cool completely (about 30 minutes).

Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month if desired. Remove from bag and let thaw at room temperature.

August 2011 Yummy! - coconut was a little tough
December 2013 11 oz pineapple, pre-soaked 4 oz coconut 1/4 cup wheatgerm and 1 1/4 cup oats.

Source: myrecipes.com

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