Morning Glory Muffins

Submitted by Irma Black from The Village of East Harbor

Ingredients
• 2¼ C unbleached all-purpose flour
• 2 tsp baking soda
• ¾ C light or dark brown sugar, lightly packed
• ¾ C white sugar
• 2 Tbsp cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• 2 C grated carrots
• 1 C canned crushed pineapple, drained
• ¾ C raisins (golden preferred)
• ½ C shredded coconut
• ½ C chopped walnuts or pecans
• 3 large eggs
• 1 tsp vanilla extract
• 1 C canola oil

Directions
Preheat the oven to 350°F and position a rack in the lower third. Line muffin tins with paper cups. In a large bowl, combine the flour, baking soda, both sugars, and all the spices, then add the carrots, pineapple, raisins, coconut, and nuts, mixing thoroughly. In a separate bowl, whisk the eggs with the vanilla, then slowly whisk in the oil. Add the egg mixture to the dry ingredients in thirds, blending gently each time and taking care not to overmix. Fill the muffin cups to the brim and bake for 30–35 minutes, or until a toothpick or thin knife inserted into the center comes out clean. Let the muffins cool for 10–15 minutes before removing them from the tins.