Recipe of the Week: Morning Glory Muffins

We affectionately call them "Everything-but-the-Kitchen-Sink-Muffins."

I usually put raisins in them, but since I was depleted in my stock, we substituted with Craisins, which were a mighty fine substitute.

These take a little time to put together since you have to peel and dice/shred the apple and shred the carrot. But then it makes a huge batch that freezes beautifully and will be good for several meals. I froze half of this batch and plan to get them out today to have with some soup.

Morning Glory Muffins

4 cups flour (I use 1/2 whole wheat)

2 1/2 cups sugar

4 tsp. baking soda

4 tsp. ground cinnamon

1 tsp. salt

2 cups oil (I use a bit less)

6 eggs, lightly beaten

4 tsp. vanilla extract

4 cups grated, peeled apples

1 cup raisins

1 cup flaked coconut

1 cup shredded carrots

1 cup chopped walnuts

In a large bowl combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl mix the oil, eggs, and vanilla. Stir into the dry ingredients just until moistened. Fold in the apples, raisins, coconut, carrots, and nuts. Fill greased or paper lined muffin cups two-thirds full. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted in center of the muffin comes out clean. Makes 3 dozen.

Samuel approves. :)