Hello again. You know, rainy days always make me want to bake something yummy. I was in the mood for some morning glory muffins. I found this recipe from Better Homes and Gardens years ago and it's become one of my favorite muffin recipes. The first time I made them, I wasn't sure if the children would try them because of all the carrots and apples in the recipe but I was wrong. The muffins turned out to be so good and sweet. Once the family realized how delicious they were, they didn't last long at all. Hint, hint... This is also a really great way to sneak in extra fruits and vegetables for picky eaters.
Morning Glory Muffins
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)
undrained
2/3 cup cooking oil
3 eggs
1/2 teapoon vanilla
Directions:
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.
