Description
These breakfast muffins are packed with flavor.
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Directions
Preheat oven to 350 degrees. Grease muffin tins and set aside. Stir together flour, sugar, cinnamon, soda and salt into a large bowl. Stir in the coconut, raisins, carrots, apple, pineapple and nuts. Mix together the eggs, oil and vanilla and add to dry ingredients and fruits. Stir just till combined. Spoon into muffin tins, filling each cup 3/4 full. Fill empty muffin cups with water to prevent burning. Bake for 25-30 minutes. Remove to wire racks and serve warm.
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Ingredients
 2 1/4 cups flour
1 1/4 cup sugar (may use part brown sugar)
1 T. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded coconut
1/2 cup raisins (golden or dark or dried cranberries)
2 cups grated carrots
1 Granny Smith apple, peeled and grated
1 can (8 oz.) crushed pineapple, drained
1/2 cup walnuts or pecans (try using chopped Macadamias for an Hawaiian treat!)
3 eggs
1 cup vegetable oil
1 tsp. vanilla
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