Morning Glory Muffins from Gourmet Magazine 1981

I was recently introduced to this recipe and it's a perfect recipe for this Hippy in the Kitchen!


Morning Glory Muffins:

1 1/4 C granulated Sugar
2 1/4 C Flour
1 TBS Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
1/2 C Shredded Coconut
3/4 C Raisins
1 large Apple, peeled and grated.
1 C drained , crushed Pineapple
2 C Grated Carrots
1/2 C Chopped Pecans
3 Large Eggs
1 tsp Vanilla

Here's what you'll need:
Preheat the oven to 350 degrees.
1-12 C Muffin Pan with paper inserts.

In a large mixing bowl:
Sugar
Flour
Cinnamon
Baking Soda
Salt
Whisk well.

Add, folding by hand:
Coconut
Raisins
Apple
Pineapple
Carrot
Pecans
Mix just to combine.

In a medium mixing bowl:
Eggs
Oil
Vanilla
Whisk well.

Pour wet ingredients into the dry ingredients and fold by hand.
Divide the batter among the muffin cups with a cupcake scoop.

Bake for 35 minutes. A toothpick in the center should come out clean.
Remove the pan and cool for 10 minutes on a rack.
Remove the ovens and cool completely on the cooling rack.


Enjoy!
Peace in the Kitchen!