Morning Glory Muffins Recipe

Name: Morning Glory Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 2 tsp. baking soda; 2 c. grated carrots; 1/2 c. coconut; 1 (8 oz.) can crushed pineapple, drained; 3 large eggs, lightly beaten; 1 1/3 c. sugar; 1 tsp. salt; 1/2 c. raisins; 1/2 c. chopped pecans; 1 c. vegetable oil; 2 tsp. vanilla

Servings: persons

2 c. all-purpose flour
2 tsp. baking soda
2 c. grated carrots
1/2 c. coconut
1 (8 oz.) can crushed pineapple, drained
3 large eggs, lightly beaten
1 1/3 c. sugar
1 tsp. salt
1/2 c. raisins
1/2 c. chopped pecans
1 c. vegetable oil
2 tsp. vanilla

1
Combine flour, sugar, soda and salt in a large mixing bowl. Stir in carrots, raisins, coconut, pecans and pineapple.
2
Make a well in center of mixture.
3
Combine vegetable oil, vanilla and eggs.
4
Add to flour mixture, stirring just until moistened.
5
Place paper baking cups in muffin pans.
6
Spoon batter into paper cups, filling 2/3 full.
7
Bake at 350u00b0 for 25 minutes or until golden brown.
8
Remove from pans immediately.

1660

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 tsp. baking soda, 2 c. grated carrots, 1/2 c. coconut, and more.

Yes, Morning Glory Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Morning Glory Muffins

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