Morning Glory Muffins

Ingredients:

• Butter, for greasing the muffin cups
• 1-3/4 cups all-purpose flour
• 1/2 cup cake flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1-3/4 tsp. cinnamon
• 3/4 tsp. cloves
• 1/4 tsp. ground ginger
• 1/4 tsp. grated nutmeg
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 (8 oz.) can crushed pineapple, drained
• 2 cups finely grated carrots (from about 6)
• 1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated
• 3/4 cup raisins
• 1/2 cup shredded, sweetened coconut
• 1/2 cup coarsely chopped pecans or walnuts
• 3 large eggs
• 1 cup canola oil
• 1 tsp. pure vanilla extract

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter 16 standard-size muffin cups or line them with cupcake liners.
2. Place the flours, sugar, cinnamon, cloves, ginger, nutmeg, baking soda, and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
3. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim. Top with a streusel.
4. Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
5. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

Serves 16

Submitted by Rose Mary Walecki, adapted from https://www.cookstr.com/Muffin-Recipes/The-Original-Morning-Glory-Muffin