Morning Glory Muffins

1-1/4 cups sugar
2-1/4 cups flour
1 TBS cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins
2 cups grated carrots (about 4 large)
1 medium to large apple, cored and grated (you can leave on the peels)
8 ounces crushed canned pineapple, drained
1/2 cup walnuts or pecans
3 eggs
1 cup vegetable oil
1 tsp vanilla extract

Sift together sugar, flour, cinnamon, baking soda and salt in a large bowl (if you don't have a sifter, use a mesh sieve). Add coconut, raisins, carrots, apple, pineapple and nuts and stir to combine.

In a separate bowl, whisk eggs with oil and vanilla. Pour mixture into bowl with dry ingredients and blend well by hand.

Spoon batter into 16 cupcake tins lined with paper muffin cups. Fill each cup to the brim. Bake in a preheated 350-degree oven 35 minutes or until a toothpick or cake tester inserted into center of a muffin comes out clean.

Cool muffins in pan 10 minutes, then turn out and finish cooling on a rack. Let muffins rest 24 hours to develop full flavor. They also freeze well. Makes 16 muffins.

Per muffin: 322 calories, 50 percent calories from fat, 4 grams protein, 38 grams carbohydrates, 2 grams total fiber, 18 grams total fat, 35 milligrams cholesterol, 248 milligrams sodium.

Pam
"Stressed is desserts spelled backwards!"

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Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.