Morning Glory Muffins

• 1-3/4 cup Unbleached Flour
• 1/2 cups Whole Wheat Flour
• 1 cup Evaporated Cane Juice
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons 5 Spice Powder
• 2 teaspoons Baking Soda
• 1/2 teaspoons Sea Salt
• 1/2 cups Unsweetened Grated Coconut
• 3/4 cups Golden Raisins
• 1 whole Apple, Peeled And Grated On A Box Grater
• 1/2 cups Applesauce (unsweetened)
• 2 cups Carrots, Peeled And Grated On A Box Grater (about 3 Large Carrots)
• 1/2 cups Walnuts
• 3 whole Eggs
• 3/4 cups Canola Oil
• 1/4 cups Olive Oil
• 1-1/2 teaspoon Vanilla Extract

1. 1) Preheat your oven to 350 degrees. Spray your muffin tins with nonstick spray or butter and flour them.
2. 2) In a large bowl, whisk together the flours, cane juice, cinnamon, 5 Spice, baking soda, and salt. Stir in the coconut, raisins, grated apple, applesauce, carrots, and nuts and toss to combine.
3. 3) In a separate bowl, whisk the eggs and the oils with the vanilla extract. Pour into the bowl with the dry ingredients and stir to incorporate.
4. 4) Spoon the batter into the muffin cups, about 7/8 of the way full. Bake for 30-35 minutes until a cake tester comes out clean and they are a rich brown color. Cool them in the tins for 10 minutes and then turn onto a rack to finish cooling.

flour, whole wheat flour, ground cinnamon, baking soda, salt, coconut, golden raisins, apple, applesauce, carrots, walnuts, eggs, ube, ubc, vanilla

Taken from tastykitchen.com/recipes/breads/morning-glory-muffins-2/ (may not work)