Morning Glory Muffins
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
5 people added this to their Recipe Box
This recipe makes 24 servings
- Preparation time: 30 min.
- Cook time : 55 min.
- Total time : PT85M
Ingredients
- 1-1/4 cups sugar 1-1/4 cups sugar
- 2-1/4 cups flour 2-1/4 cups flour
- 1 tbsp cinnamon 1 tbsp cinnamon
- 2 tsp baking soda 2 tsp baking soda
- 1 in baking powder 1 in baking powder
- 1/2 tsp salt 1/2 tsp salt
- 2 cups grated carrots 2 cups grated carrots
- 1 large apple , shredded1 large apple, shredded
- 8 oz canned pineapple , drained and crushed8 oz canned pineapple, drained and crushed
- 3/4 cup raisins 3/4 cup raisins
- 1/2 cup ground flaxseed 1/2 cup ground flaxseed
- 1/2 cup walnuts , coarsely chopped1/2 cup walnuts or pecans, coarsely chopped
- 3 large eggs 3 large eggs
- 1 cup olive oil 1 cup olive oil or canola oil
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
Preparation
Preheat oven to 350F /176C.
Grease standard muffins pans or line with papper muffin cups.
In a large mixing bowl combine sugar, flour, cinnamon, baking powder and soda and salt.
In a separate large bowl combine carrots, apples, pineapple, raisins, flax seeds and nuts. Stir to mix.
Add the fruit, vegetable, nut mixture forllowed by the eggs, oil, and vanilla. Beat mixture thoroughly.
Fill muffin cups 3/4 full and bake for 25-30 min.
Grease standard muffins pans or line with papper muffin cups.
In a large mixing bowl combine sugar, flour, cinnamon, baking powder and soda and salt.
In a separate large bowl combine carrots, apples, pineapple, raisins, flax seeds and nuts. Stir to mix.
Add the fruit, vegetable, nut mixture forllowed by the eggs, oil, and vanilla. Beat mixture thoroughly.
Fill muffin cups 3/4 full and bake for 25-30 min.
Source : Lily Kelly
- Keywords : Breads;
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