Liz's Morning Glory Muffins
photo by diner524
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
24 muffins
ingredients
- 473.18 ml flour
- 236.59 ml sugar
- 9.85 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 473.18 ml grated carrots, packed
- 118.29 ml raisins
- 118.29 ml grated coconut
- 118.29 ml chopped pecans
- 226.79 g can pineapple, drained
- 236.59 ml applesauce
- 3 large eggs, lightly beaten
- 9.85 ml vanilla extract
directions
- Combine first 5 ingredients in a mixing bowl, in a seperate bowl, stir together remaining ingredients; add to flour mixture, stirring until just moistened.
- Place paper baking cuts in muffin pans. Spoon batter into cups filling 2/3 full.
- Bake at 350 for 25 minutes or until golden brown. Remove from pans immediately.
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Reviews
-
Great muffins!! I made these as written except I only made 1/2 of the recipe, which yielded 11 muffins, and I used fresh pineapple. These were wonderful with a bit of cream cheese spread on them. I ate two the day I made them and then froze the other 9 for breakfast later on. Thank for sharing the recipe.
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Tweaks
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I ended up making so many adjustments and subs that it got pretty ridiculous. I am not even sure if I should be allowed to review this recipe. I used rhubarb instead of pineapple, omitted pecans and raisins, doubled the coconut, used 3/4 cup apple sauce (ran out) and added 1/4 cup plain yogurt instead, only had enough carrots for 1 cup. I got 18 muffins and they are just great. Sorry for all the changes - they are not meant to indicate that i could do it better, just made to our preferences (we do not like nuts and raisins in baked goods)