Morning Glory Muffins

January 18, 2016

Ingredients

4 cupsWhite Lily flour

2 1/2 cupssugar

4 teaspoonsbaking soda

4 teaspoonscinnamon

1 teaspoonsalt

6eggs, beaten

2 cupsvegetable oil

4 teaspoonsvanilla

4 cupsgrated carrots (about 8 carrots)

1 cupraisins

1 cupshredded coconut

2apples, peeled and shredded

1 cupchopped 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.