Thursday, August 26, 2010

Good Morning, Glory!

I love a hearty muffin. They're filling and give you lots of energy which is something I've needed these past couple of weeks. Having lots of fun chasing my walking 13 month old and also meeting the needs of my 2 week old. These muffins are a great grabber. The only difference in the recipe I changed was using whole wheat flour and Splenda. I also used chopped up walnuts instead of pecans. It's one of those recipes you can have fun with!


  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 1 medium tart apple, peeled and grated


  1. In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.