SierraCook
Master Chef
This recipe was originally posted by HanArt. Kadesma has tried them and she says they turn out very moist and not too sweet.
MORNING GLORY MUFFINS
2 cups all purpose flour
1 1/4 cups sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil (I use peanut or canola)
1 teaspoon vanilla
IN medium bowl combine flour, sugar, cinnamon, baking powder, and salt. IN separate bowl toss together carrots, apples, coconut, and pecans. Stir in eggs, oil, and vanilla.
ADD wet mixture to dry and stir until blended.
FILL tins 3/4 full and bake 18-20 minutes in 375 degree oven. Makes 12 large muffins or 18 regular size muffins (not mini).
MORNING GLORY MUFFINS
2 cups all purpose flour
1 1/4 cups sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup chopped pecans
3 eggs, beaten
1 cup vegetable oil (I use peanut or canola)
1 teaspoon vanilla
IN medium bowl combine flour, sugar, cinnamon, baking powder, and salt. IN separate bowl toss together carrots, apples, coconut, and pecans. Stir in eggs, oil, and vanilla.
ADD wet mixture to dry and stir until blended.
FILL tins 3/4 full and bake 18-20 minutes in 375 degree oven. Makes 12 large muffins or 18 regular size muffins (not mini).
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