Name: Morning Glory Muffins
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 14 to 16 muffins
Ingredients: 1 cup vegetable oil, plus extra for the pan (see Cook's Note); 3 extra-large eggs; 2 teaspoons pure vanilla extract; 2 cups grated carrots, unpeeled and grated on a box grater; 1 Granny Smith apple, unpeeled and grated on a box grater; 1 (8-ounce) can crushed pineapple, drained; 1/2 cup pecans, roughly chopped; 1/2 cup sweetened shredded coconut; 1/2 cup raisins; 2 1/4 cups all-purpose flour; 1 1/4 cups sugar; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Cook’s Note

Brush the tops of the muffin pans with oil and the muffins will be easier to remove.

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Morning Glory Muffins

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