When my husband and I first moved to Lincoln, we discovered that there is a fabulous farmers market here. (There's actually several, but we didn't know that at the time...) One of the things I looked forward to the most, besides the delicious fresh produce, and the honey, was this one particular muffin sold by a local smoothie shop stand. They called theirs the Morning Glory muffin, and I would purposely avoid eating breakfast so that I could enjoy this muffin that was the size of two normal muffins. Filled with carrots, walnuts, apples, coconut, and raisins, it also tasted healthy, if a bit rich. Here's the problem though. The farmers market ends in October, every year. Yes, I could drive down to the smoothie shop, but I never really want smoothies mid-winter, while I often desperately want these muffins.
Enter my bag of flour. Awhile ago I remember reading that I should check out the recipes included on the bags and cans and boxes that I buy. Many are gems, and they just get thrown away! This particular recipe came on the back of my Gold Medal Flour bag, along with another recipe, of which I have no recollection. This recipe eclipsed it in awesomeness.
I now make these muffins somewhat regularly, though still not quite often enough, and I try to keep a few on hand for market mornings. Usually though, unless I hide them, all 18 are gone before I can set those few aside. Oh well, they're delicious. I can always make another batch.
Glorious Morning Muffins, from Gold Medal Flour
3/4 cup vegetable oil
1/4 cup milk
2 t vanilla
2 cups (Gold Medal) unbleached flour
1 cup packed brown sugar
2 t baking soda
2 t ground cinnamon
1/2 t salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple (I don't always peel it)
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds (we prefer walnuts, so I used those)
Heat oven to 350ºF. Place paper baking cup in each of 18 regular-size muffin cups, or grease with shortening or cooking spray (or butter!).
In a large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds. (Or all of the nuts...I don't bother saving any for garnish.)
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. (I removed them almost immediately with a spatula with no ill effect, but be careful, they may stick.)
Makes 18 muffins. Enjoy!