Morning Glory Muffins
1C packed brown sugar
2t baking soda
2C shredded carrot
1C shredded Rome or other cooking apple
1/3C chopped pecans
1/4C flaked sweetened coconut
8 oz. can crushed pineapple in juice, drained
1/3C apple butter
2 egg whites
Heat oven to 350. Combine dry ingredients in large bowl with whisk. Stir in carrots through pineapple and make a well in the center. Combine remaining ingredients with whisk; add to bowl and stir just until moist.
Spoon batter into 24 muffin cups sprayed with PAM. Bake 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately and cool on racks.
2 dozen muffins
There is a very popular "scoop and bake" muffin mix called "Glorious Morning" made by Karps; that might be the one if she's buying them at a take out kind of place. They're very moist and tasty, not sure if you could duplicate them exactly. I think they may have some coconut in them though.
Oops, sorry about that, hadn't noticed
Morning Glory Muffins (Moist and just sweet enough)
1/2 cup raisins
2 cups King Arthur whole wheat flour, traditional or white whole wheat
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large tart apple, peeled, cored, and grated
1/2 cup (1 1/2 ounces) sweetened shredded coconut
1/2 cup (2 ounces) chopped walnuts
1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, & sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top)
To bake the muffins: Bake for 25 to 28 mins., until nicely domed & a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 mins. in their pan on a rack, then turn out of pans to finish cooling.