Morning Glory Muffins
2 cups of all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed brown sugar
2 medium apples, peeled, cored, and chopped
1 1/4 cups finely shredded carrots
1/2 cup raisins
1 8-ounce can crushed pineapple (juice pack)
2/3 cup cooking oil
1/2 teapoon vanilla
Line twenty four 2 1/2 inch muffin cups with paper bake cups; set aside.
In a large bowl combine flour, baking soda, cinnamon and salt; stir in
brown sugar. Stir in apples, carrots, and raisins. In In a medium bowl
combine undrained pineapple, oil, eggs and vanilla. Add pineapple
mixture to flour mixture; stir just until moistened.
Spoon batter into prepared muffin cups. Bake in a 375 degree oven
about 18 minutes or until a wooden tothpick inserted in centers comes
out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from
muffin cups; serve warm.
Makes 24 muffins. Enjoy...
Thanks for stopping by... Until next time.