Morning Glory Muffins

2½ cups all purpose flour 1¼ cups sugar 1 Tablespoon ground cinnamon 2 teaspoons baking soda, sifted ½ teaspoon salt 2 cups grated carrot (2 large) 1 medium Granny Smith apple, peeled and grated 1 (8-ounce) can crushed pineapple, drained ½ cup flaked coconut ½ cup craisins (or raisins) 1 cup toasted pecan pieces 3 eggs or ¾ cup Egg Beaters ¾ cup apple butter ½ cup Canola oil 1 teaspoon vanilla extract

Preheat oven to 350° F. Generously spray cavities of crown top* muffin pan with Pam or other non-stick spray. Set aside.

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add carrots, apple, pineapple, coconut, craisins and pecan pieces. Thoroughly mix.

In another bowl, combine the eggs, apple butter, Canola oil and vanilla. Gently fold into the flour-carrot mixture. Do not over mix.

Using an ice cream scoop, fill cavities of muffin pan to the top of the cavity, being careful not to overfill into the crown top portion of the pan. Bake 350° F for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to cool completely on wire rack. Yield: 12 large muffins.

Note: May also make mini-muffins from recipe. Spray min-muffin pan well with Pam or other non-stick spray. Fill cavities to the top with batter. Bake at 350° F for 15 to 18 minutes, or until a toothpick comes out clean. Yield: 48 mini-muffins.

May be frozen, or kept in airtight container. The flavor improves with age.

*

This crown top muffin pan came from Williams Sonoma.