Morning Glory Muffins

On a chilly fall or winter morning, these muffins just hit the spot for a light breakfast maybe with some fruit or yogurt on the side, and with a steaming cup of tea or a hot cup of coffee. Or, they'll gladly serve as a light dessert at the end of a meal of soup and salad. They're my kind of muffins, woman. You will soon see why. And if you make them, you will TASTE why!

They're cinnamon-y.

They're chunky.

They're full of crunch.

They're SUBSTANTIAL. (Like me. Heh!)

Check this recipe and see all the GOOD STUFF contained therein!

Morning Glory Muffins
Pre-heat oven to 350 degrees
(these muffins freeze well)
Yield 16 muffins

in one bowl, sift together:
1-1/4 c. sugar
2-1/4 c. flour
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt

them get ready and set aside:
1/2 c. shredded, sweetened coconut
3/4 c. raisins
1 apple, peeled, cored, and grated
8 oz. pineapple shredded or tidbits, drained
2 c. grated carrots
1/2 c. pecans or walnuts, chopped

in another bowl, whisk together:
3 large eggs
1 c. veg. oil
(or substitute some of the oil with applesauce, that's what I do.)
1 t. vanilla

Mix the oil/egg mixture with the dry ingredients, then stir in your pineapple, raisins, etc.

Fill muffin tins 3/4 full and bake them for about 35 minutes, taking care not to burn. Remove from oven when the top springs back.

(I imagine you could substitute some of the carrots for zuchinni.)

Cool slightly and enjoy!

See how the muffins are nice and chunky?
Yummmmmy!

Sometimes I make these in my gigantic muffin tins, and wrap them individually when they're cooled. Then they can either be given away or frozen in a ziploc if you have them leftover.

This is the time of year that baking brings a cheerfulness to the home that we need on those dark, dreary, gray days. Share some with a neighbor or a friend or a teacher.

They'll be glad you did!

(Now, where'd I set my cup of coffee?)