Morning Glory Muffins

Makes 18 muffins

Bake: 18 minutes

Ingredients

• 2 cups (480 ml) all-purpose flour
• 2 teaspoons (10 ml) baking soda
• 2 teaspoons (10 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) salt
• 1-1/4 cups (240-60 ml) packed brown sugar
• 2 medium apples, peeled, cored, and chopped (1-1/3 cups (80 ml))
• 1-1/4 cups (240-60 ml) finely shredded carrots
• 1/2 cup (120 ml) raisins
• 1 8-ounce (225 g) can crushed pineapple (juice pack), undrained
• 2/3 cup (160 ml) cooking oil
• 3 eggs
• 1/2 teaspoon (2.5 ml) vanilla

Directions

1. Line eighteen 2-1/2-inch (1 cm) muffin cups with paper bake cups, then set them aside.
2. In a large bowl, combine the flour, baking soda, cinnamon, and salt, then stir in the brown sugar.
3. Stir in the apples, carrots, and raisins.
4. In a medium bowl, combine the undrained pineapple, oil, eggs, and vanilla.
5. Add the pineapple mixture to the flour mixture and stir just until moistened.
6. Spoon the batter into the prepared muffin cups.
7. Bake in a 375 degree F (190°C) oven about 18 minutes, or until a wooden toothpick inserted in the centers comes out clean.
8. Cool in the muffin cups on a wire rack for 5 minutes.
9. Remove from the muffin cups and serve warm. Makes 18 muffins.