Morning Glorious Muffins

This is one of my favorite muffin recipes. I make muffins often, because they're such an easy way to have a homemade bread for a meal. This one takes shredded apple and shredded carrot, and I don't often have those on hand. I made them this morning, and I'm reminded of why I love them! This is a recipe I make half of; the full recipe makes 24 muffins, and I rarely want that many. So, I'm including the proportions I use.

MORNING GLORIOUS MUFFINS

Full recipe yields 24 muffins; half recipe yields 8-12 muffins.


2 cups all-purpose flour (1 cup, and I use half all-purpose and half whole-wheat pastry flour.)
1 1/4 cups sugar (1/2 cup)
2 teaspoons baking soda (1 teaspoon)
2 teaspoons cinnamon (1 teaspoon)
1/2 teaspoon salt (1/4 teaspoon)
1 1/2 cups shredded carrot (3/4 cup)
1 1/2 cups peeled and shredded apple (3/4 cup, and I don't peel them)
3/4 cup coconut (3/8 cup)
1/2 cup snipped pitted dates (1/4 cup)
1/2 cup chopped pecans (1/4 cup, and I consider these optional)
3 beaten eggs (2)
1 cup oil (1/2 cup)
1/2 teaspoon vanilla (1/4 teaspoon)

In a mixing bowl, combine flour(s), sugar, soda, cinnamon and salt. In another bowl, combine carrot, apple, coconut, dates and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring till moistened. Grease or line muffin pans with paper baking cups. Spoon batter into prepared pans. Bake in 375-degree oven for 18 to 20 minutes. Remove from pans; cool on wire racks. Can be served with butter or whipped cream cheese.