Morning Glory Muffins

Photography By Jill Melton | January 18, 2016

Ingredients

  • 4 cups White Lily flour
  • 2 1/2 cups sugar
  • 4 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 6 eggs, beaten
  • 2 cups vegetable oil
  • 4 teaspoons vanilla
  • 4 cups grated carrots (about 8 carrots)
  • 1 cup raisins
  • 1 cup shredded coconut
  • 2 apples, peeled and shredded
  • 1 cup chopped pecans

Preparation

1. Sift flour, sugar, baking soda, cinnamon and salt together. In a separate large mixing bowl, beat eggs until smooth. Add oil and vanilla and mix well. Add dry ingredients and combine until moistened. Stir in carrots, raisins, coconut, apples and pecans. 

2. Spoon batter into greased muffin cups. Bake at 350ºF for 15-20 minutes or until light brown. Let cool in pans for 5 minutes before removing to a wire rack to cool completely. 

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Ingredients

  • 4 cups White Lily flour
  • 2 1/2 cups sugar
  • 4 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 6 eggs, beaten
  • 2 cups vegetable oil
  • 4 teaspoons vanilla
  • 4 cups grated carrots (about 8 carrots)
  • 1 cup raisins
  • 1 cup shredded coconut
  • 2 apples, peeled and shredded
  • 1 cup chopped pecans
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