Scott’s Morning Glory Muffins
Ingredients:
2 cups grated or shredded carrots
1 cup grated or shredded apple, peeled and cored
1 stick butter (8 tbsp. or ½ cup), softened
3/4 cup white granulated sugar
3 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. nutmeg (optional)
1/2 tsp. allspice (optional)
1/2 cup sweetened coconut flakes
3/4 cup raisins
3/4 cup chopped nuts walnuts or pecans
Directions:
Pre-heat oven to 350°F. Peel and grate the carrots enough to make 2 cups, set aside. Peel, core and grate the apple enough to make 1 cup, set aside. Cream the butter, sugar and eggs with the mixer. Add vanilla extract, shredded carrots and apples and continue mixing.
Whisk together the flour, baking soda, salt and cinnamon
Add to the creamed mixture and continue mixing. Fold in coconut flakes, raisins and nuts with a spoon. Spray a regular 12 cup muffin tin with cooking spray. Fill cups to just below the top.
Bake in preheated oven for 25 to 30 minutes. Makes 12 large muffins.
Notes and Suggestions:
You could add pineapple to these or leave out the raisins or nuts. This is a very versatile recipe and easy to add or delete ingredients. You could make them healthy by using a sugar substitute, unsweetened coconut and try applesauce instead of butter. You could also cut the white flour back and add 1/2 cup whole wheat flour.
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