Over the years, I’ve followed Ina Garten at the Food Network pretty religiously. I absolutely love everything she makes and I tend to appreciate the flavor combinations she uses. Maybe I like her food because we had a similar upbringing or maybe it’s because her food is just simply amazing. Who knows really?! Regardless, her recipes are amazing every time and this one is no exception.
These muffins are jam-packed full of amazing stuff and are perfect for breakfast, brunch, snacks and lunchboxes! My girls loved these and so did all the kids (and moms!) at the playdate I brought them to for Matilda’s friends 2nd birthday.
Morning Glory Muffins
- 1 cup vegetable oil, plus extra for the pan (see Cook’s Note)
- 3 extra-large eggs
- 2 teaspoons pure vanilla extract
- 2 cups grated carrots, unpeeled and grated on a box grater
- 1 Granny Smith apple, unpeeled and grated on a box grater
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup pecans, roughly chopped
- 1/2 cup sweetened shredded coconut
- 1/2 cup raisins
- 2 1/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- Preheat the oven to 350 degrees and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla.
- Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together.
- In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature. Enjoy!