Morning Glory Muffins

Many of my most loved recipes come from my mom. When we were kids she cooked for us all the time (she still does!) and we've come to love a lot of the dishes. We also love to recall some of the kitchen mishaps as I'm sure my family will one day do with my little blunders (I can't wait!). We never fail to laugh about the time she put cinnamon in tacos or how my older brother karate chopped her pumpkin roll as it rested on the counter.

These particular muffins made numerous appearances throughout our childhood, though none quite so amusing as a cinnamon taco. They're chock full of flavor with carrots, coconut, cinnamon and more. Plus, they stay moist for days.

On the day I made them, "Morning Glory" seemed the perfect name too. Up with Claire at 5, I saw the sun come up on what turned out to be a perfect September day. A few puffy white clouds speckled the sky, but the sun was bright and a cool breeze was blowing. Perfect weather for a warm muffin and a hot cappuccino on the deck.

Morning Glory Muffins
2 c. flour
¾ c. sugar
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. baking soda
¼ tsp. salt
2 c. finely shredded carrot
1 c. finely chopped apple
½ c. currants or raisins
½ c. chopped walnuts
½ c. shredded coconut
3 eggs
¾ c. cooking oil
2 tsp. vanilla

Preheat oven to 350°.

Lightly grease 18 2 ½-inch muffin cups, or line them with paper bake cups.

In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, and salt. With a wooden spoon, stir in carrot, apple, currants, coconut, and walnuts.

In a separate bowl, stir together the eggs, cooking oil and vanilla. Add mixture all at once to flour mixture and stir only until moistened.

Gently spoon the batter into the prepared muffin cups until each one is almost full.

Bake for about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan set on a wire rack for 5 minutes. Remove muffins from pan and cool on the rack. Serve warm or at room temperature.

Make 18 muffins.