Morning Glory Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup light brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups grated carrots, about 4 medium
• 1 large tart apple, peeled and grated
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 3 large eggs
• 2/3 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Line a 12-cup muffin tin with paper liners.
• Peel and grate the carrots and the apple on the large holes of a box grater.
• Chop the pecans coarsely.
• Soak the raisins in hot water for five minutes, then drain them well.

Steps

1. Whisk the flour, brown sugar, baking soda, cinnamon, ginger and salt together in a large bowl.
2. Add the grated carrot, grated apple, coconut, drained raisins and pecans to the dry ingredients.
3. Toss everything with your hands until the shreds are coated in flour and no clumps remain.
4. Beat the eggs, oil, applesauce and vanilla together in a second bowl until smooth.
5. Pour the wet mixture over the carrot mixture and fold with a spatula until just combined.
6. Divide the thick batter among the 12 lined cups, mounding it slightly.
7. Bake for 25 to 28 minutes, until the tops are domed and a toothpick comes out with only moist crumbs.
8. Cool the muffins in the tin for 10 minutes.
9. Move them to a rack and serve them warm or at room temperature.