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Morning Glory Vine, Maui, Hawaii, USA
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 Eggers, Julie
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Morning Glory Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

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4 cups all-purpose flour
2 1/2 cups granulated sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups grated carrot
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 apples, peeled, cored and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla extract

In a large bowl sift together flour, sugar, baking soda, cinnamon and salt.
Stir in grated carrot, raisins, chopped pecans, coconut and  apples.
In a bowl beat eggs with vegetable oil and vanilla extract. Stir mixture into
flour mixture until batter is just combined. Spoon batter into well-buttered
muffin tins, filling them to the top.
Bake about 35 minutes at 350 degrees F. Let them cool in tins on wire
rack for 5 minutes, then turn them out on rack.
Makes about 30 muffins.


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