Morning Glory Muffins

• FOR THE MUFFINS:
• 2 cups Flour
• 1/4 cups Sugar
• 1/4 cups Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/2 cups Grated Carrots
• 1/2 cups Crushed Pineapple, Drained Well
• 1/2 cups Chopped Walnuts
• 1/2 cups Shredded Coconut
• 1/2 cups Peeled Grated Apple
• 1 whole Egg
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• FOR THE TOPPING:
• 2 Tablespoons Flour
• 3 Tablespoons White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoons Cinnamon
• 2 Tablespoons Cold Butter, Diced

1. Preheat oven to 350 F. Line 12 muffin cups with paper muffin liners. Set the pan aside.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Stir in the carrot, pineapple, nuts, coconut and apple. Set aside.
3. In a separate bowl, beat together eggs, oil, vanilla and almond extracts. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. For the topping:
5. Mix together all of the ingredients in a bowl until crumbly. Sprinkle topping on top of batter.
6. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Taken from tastykitchen.com/recipes/breads/morning-glory-muffins-5/ (may not work)