BLUEBERRY MORNING GLORY MUFFINS

"These muffins are packed with healthful ingredients. Make a batch and freeze them for days when the family needs breakfast on the run. Simply defrost for a minute in the microwave."

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup canola oil
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1 cup peeled and finely grated carrots
1 Granny Smith apple, peeled and grated
1/2 cup raisins
1/2 cup shredded coconut
3/4 cup chopped pecans
1 cup fresh or thawed frozen blueberries

Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners.

In a small bowl, combine the flour, salt, baking soda, cinnamon, cloves and nutmeg; mix well. In a large bowl, mix the eggs, oil, sugar, vanilla, carrots, apple, raisins, coconut, pecans and blueberries. Add the dry ingredients and stir just until moistened.

Fill the muffin cups three-quarters of the way full and bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in tins, then transfer to cooling rack. Serve warm.

Makes 2 dozen
Source: Very Blueberry by Jennifer Trainer Thompson