Glorious Morning Muffins (Gold Medal Recipe)

I was enjoying these today on a cold Fall morning while making a batch of our favorite Pumpkin Pie Playdough, and had the urge to share. This is one of my favorite ever "got it off the side of a package" recipes. It was originally from the back of a Gold Medal Unbleached Flour bag, but the recipe they have on their website is slightly different. 

These are so good they disappear like your retirement account in 2008, (too soon?). Lucky for you when these disappear you can just whip up some more!

Glorious Morning Muffins

Prep Time: 20 min.
Total Time: 50 min.
Servings: 18

Ingredients:

2 eggs

3/4 cup vegetable oil

1/4 cup milk

2 teaspoons vanilla

2 cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 1/2 cups shredded carrots (2 to 3 medium)

1 cup shredded peeled apple

1/2 cup coconut

1/2 cup raisins

3/4 cup sliced almonds (divided)

 

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.

 

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.

 

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin tin and cool on a rack.

 

Tip: These muffins freeze well. To serve, thaw at room temperature or heat in microwave to warm.