Morning Glory Muffins
Ingredients
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1-1/4 cups granulated sugar
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2-1/4 cups all-purpose flour
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2 teaspoons baking soda
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1 tablespoon ground cinnamon
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1/2 teaspoon salt
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1/2 cup sweetened shredded coconut
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3/4 cup raisin
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1 large apple, peeled and grated
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1 can (8 ounces) crushed pineapple in juice, drained and pressed dry with paper towels
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4 medium carrots (about 2 cups), peeled and grated
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3 large eggs
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1 cup vegetable oil
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1 teaspoon vanilla extract
PREPARATION
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Adjust the oven rack to the middle position. Preheat oven to 350 °F. Place muffin liners in the cups of a 12-compartment muffin tin.
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Whisk together sugar, flour, baking soda, cinnamon and salt in large bowl. Add coconut, raisins, apple, pineapple, carrots and walnuts and stir to combine. Set aside.
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Whisk together eggs, oil, and vanilla extract in medium bowl until smooth. Gently add wet ingredients to the dry ingredients and stir carefully to combine (do not overmix).
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Divide batter evenly between each muffin cup. Bake about 35 minutes or until toothpick inserted into the center of the muffin comes out clean. Rotate the pan half-way through baking.
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Remove muffins from the oven and let cool in the pan for 5 minutes. Transfer muffins from tin to a wire rack and let cool for 10 minutes before serving.
NUTRITION
- Calories: 458 cal
- Total Fat: 24 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 13 g
- Cholesterol: 46 mg
- Sodium: 351 mg
- Carbohydrates: 57 g
- Dietary Fiber: 3 g
- Total Sugars: 34 g
- Added Sugars: 21 g
- Protein: 5 g
- Vitamin D: 0 mcg
- Calcium: 37 mg
- Iron: 2 mg
- Potassium: 259 mg