Dessert,  Muffins

Morning Glory Muffins

This week seemed to be a struggle for me. I felt like I was always running late, even though I wasn’t, and I was having terrible sleep. Kiki seemed to need to go outside every 2 hours, which was awesome.

Needless to say, I was not eating breakfast due to the fact that I felt like I was always running behind. I decided on Wednesday that I needed to make something that I could eat in the car on the drive to work. I made these Morning Glory Muffins and they were way better than I thought they would be!

I normally don’t like a lot of things in my carrot muffins but I didn’t mind at all. I think the walnuts really helped to add flavor and texture to these muffins.

If you are looking for something that is easy to eat in the car and is easy to make, look no further!

INGREDIENTS

2 cups all-purpose flour

1 1/4 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups shredded carrots

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup unsweetened flaked coconut

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.

In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, and coconut.

In a separate bowl, beat together eggs, oil, and vanilla.

Stir the egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.

Morning Glory Muffins

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 cup sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened flaked coconut
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  • Pre heat the oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffinliners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, and coconut.
  • In a separate bowl, beat together eggs, oil, and vanilla.
  • Stir the egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.
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