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Morning Glory Muffins Recipe
Submitted by: Amanda Formaro
[Amanda is the owner of FamilyCorner.com Magazine.]
Ingredients:
- 1 1/4 cup sugar
- 2 1/4 cup flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 3/4 cup raisins
- 4 large grated carrots (2 cups)
- 1 apple, shredded
- 8 ounces crushed pineapple, drained
- 1/2 cup pecans or walnuts
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
Directions:
Sift together the sugars, flours, cinnamon, baking soda and salt into a
large bowl. Add the fruit, carrots, nuts, and stir to combine. In a
separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into
the bowl with the dry ingredients and stir to blend well. Spoon mixture
into cupcake tins lined with muffin papers. Fill to brim of each cup.
Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the
middle of muffin will come out clean when muffins are done. Cool muffins
in pan for 10 minutes then turn out on rack to cool. Yield is 16
muffins. Muffins improve even more after 24 hours. Freezes well.
Bio:
Amanda Formaro is the entrepreneurial mother of four children. She and
her husband live in southeastern Wisconsin. She is also the owner of
FamilyCorner.com Magazine at http://familycorner.com from which she
operates several free newsletters, including her favorite, In The
Kitchen. To subscribe send any email message to
kitchen-on@mail-list.com
Recommended Books:
Autumn
by: Joanne Weir
Recipes Inspired by Nature's Bounty
© Amanda Formaro & KinderArt®
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