Morning Glory Muffins

Makes about 30 muffins

Active time: 35 minutes start to finish: 1¼ hours (includes cooling)

The rise-and-shine brigade will love these little carrot cakes enriched with apples, coconut, and pecans. The recipe is from the Morning Glory Café, on Nantucket. The recipe can be easily halved if desired, although the muffins keep beautifully.

Ingredients

4 cups all-purpose flour
2½ cups sugar
4 teaspoons baking soda
4 teaspoons ground cinnamon
2 teaspoons salt
12 carrots, peeled, if desired, coarsely grated in food processor (4 cups)
1 cup raisins
1 cup chopped pecans (4 ounces)
1 cup sweetened flaked coconut
2 Granny Smith apples, peeled, cored, and coarsely grated with box grater
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla extract

Method

SPECIAL EQUIPMENT: 3 muffin pans, preferably nonstick, with twelve (1/3- to ½-cup) cups each

Put a rack in middle of oven and preheat oven to 350°F. Generously butter 30 muffin cups.

Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. 

Whisk together eggs, oil, and vanilla in another bowl, then add to flour mixture and stir until just combined.

Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.

COOK'S NOTE
These muffins keep, stored in an airtight container at room temperature, for up to 2 days.

Source
The Gourmet Cookbook, p. 642.