The Original Morning Glory Muffin

• Butter, for greasing the muffin cups (unless using cupcake liners)
• 2 1/4 cups unbleached all-purpose flour
• 1 1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 can (8 ounces) crushed pineapple, drained
• 2 cups finely grated carrots (from about 6 carrots; see Notes)
• 1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated (see Notes)
• 3/4 cup raisins
• 1/2 cup shredded, sweetened coconut
• 1/2 cup coarsely chopped pecans or walnuts
• 3 large eggs
• 1 cup canola oil
• 1 teaspoon pure vanilla extract

1. Position a rack in the lower third of the oven and preheat the oven to 350F.
2. Butter 16 standard-size muffin cups or line them with cupcake liners (see Notes)
3. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine.
4. Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
5. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well.
6. Add the egg mixture to the flour mixture and stir until just combined.
7. Spoon batter into the prepared muffin cups, filling them almost to the brim.
8. Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
9. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes.
10. Remove the muffins from the pan to finish cooling.
11. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
12. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

butter, flour, sugar, ground cinnamon, baking soda, salt, pineapple, carrots, crisp apple, raisins, coconut, pecans, eggs, canola oil, vanilla

Taken from www.cookstr.com/recipes/the-original-morning-glory-muffin (may not work)