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Morning Glory Muffins | Morning Glory Muffins Recipes | Morning Glory Muffins Recipe

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Morning Glory Muffins

4 cups all purpose flour

2-5 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1 teaspoon salt

4 cups coarsely grated carrots

1 cup raisins

1 cup chopped pecans

1 cup sweetened shredded coconut

2 tart apples, peeled and grated

6 large eggs

2 cups vegetable oil

2 teaspoons vanilla

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Into a large bowl sift together the flour, the sugar, the baking soda, the cinnamon and the salt and stir in the carrots, the raisins, the pecans, the coconut and the apples. In a bowl whisk together the eggs, the oil, and the vanilla, add this mixture to the flour mixture, and stir the batter until it is just combined. Spoon the batter into well-buttered 1/3 cup muffin tins, filling them to the top, and bake the muffins, in batches if necessary, in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until they are springy to the touch. Let the muffins cool in the tins for 5 minutes and turn them out onto a rack. Makes about 30 muffins. Cranberry Orange Muffins 3/4 cup natural (wheat) bran 3/4 cup whole-wheat flour 1/2 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 1/3 cups cranberry sauce (homemade or canned) 1 egg, beaten slightly 1/2 cup buttermilk or low-fat plain yogurt 1/4 cup vegetable oil 1 tsp orange rind In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and orange rind; stir just until combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven for 25 minutes or until firm to the touch. Makes 12 large muffins.

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