Morning glory muffins

May 24, 2006

Makes 15

Cooking spray (for pan) Flour (for pan) 1 cup plus 2 tablespoons sugar 1 cup vegetable oil 3 eggs 2 cups flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon pumpkin pie spice (or a mixture of ground cloves, cinnamon, allspice, and nutmeg) 1/2 teaspoon salt 1/2 teaspoon vanilla extract 2 cups grated carrots 1/2 cup chopped pecans 1/2 cup golden raisins 1 cup shredded coconut 1. Set the oven at 350 degrees. Have on hand enough tins to make 15 muffins. Spray the indentations and flat tops with the cooking spray; dust the indentations with flour, tapping out the excess; set aside.

2. In the bowl of a mixer, combine the sugar, oil, and eggs. Beat at medium-high speed until smooth and creamy.

3. Sift flour, baking soda, baking powder, pie spice or spice mixture, and salt into a bowl. Add to egg mixture and combine at medium-low speed.

4. Add the vanilla, carrots, pecans, raisins, and 2/3 cup of the coconut and beat at low speed for 30 seconds. Remove the bowl from the mixer stand. Use a rubber spatula to finish mixing the dough, which will be quite thick.

5. Spoon the batter into prepared pans. Sprinkle tops with remaining 1/3 cup coconut.

6. Bake the muffins 10 minutes. Reduce the oven temperature to 325 degrees and continue baking for 25 minutes, or until muffins are firm to the touch and lightly browned. ( Total baking time is 35 minutes.) Let the muffins cool slightly in the pans, then transfer them to a wire rack to cool completely.

Adapted from Vicki Lee Boyajian