Morning Glory Muffins

 13-15 muffins

Ingredients

2 cups all purpose flour

1-1/4 cups sugar

2 t. baking soda

2 t cinnamon

1/2 t salt

2 cups carrots, peeled and shredded (3-4 carrots)

1/2 cup raisins

1/2 cup unsalted walnuts, chopped

1/2 cup shredded coconut

1 apple, peeled, cored, grated

3 large eggs

1 cup vegetable oil

2 t vanilla

Preheat oven to 350 degrees F.  Prepare muffin trays by lining them with paper liners.  You'll need 12-15.  Next in a large bowl, stir together the flour, sugar, baking soda, cinnamon, and salt until well-combined.  Add in the grated carrot, raisins, copped nuts, coconut, and apple, stirring to combine.  In a separate bowl mix together the eggs, oil and vanilla.

Stir the wet ingredients into the flour mixture, scraping the bottom and sides of the bowl to make sure everything is combined. Do not overmix. Spoon the batter into the prepared liners, all the way to the top.

Bake the muffins for 30-35 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the tins for several minutes, then remove them and let them cool on a wire rack before enjoying.

Storing: These can be stored in an airtight container in the refrigerator for up to a week.

52 weeks, 52 sweets by Vedika Luthra