Morning Glory Muffins

I'm on a muffin kick again...are you surprised?!   It was hard NOT to make these ones, found over at Ezra Pound Cake.  Hey, I'm heading back to work after my extended maternity leave and I already know that mornings are going to be a challenge.  I am NOT a morning person...yet I am surrounded by morning people!  My hubby leaves for work really stinking early, so I'm on my own with the kids to get ready for the day.  I need all the help that I can get...and be prepared to see some breakfast type recipes here over the next while :-)  Here is today's recipe:

Morning Glory Muffins

2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sweetened coconut (shredded)
3/4 cup raisins, dried cranberries, or in my case, a mixture of the two
1 large apple, peeled and grated
1 cup pineapple, crushed and drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350F.

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.

Add in the coconut, raisins/cranberries and nuts.  Mix. 

Add in the apple, pinapple and carrots.  Mix.

In a separate bowl, combine the eggs, oil and vanilla.  Whisk well.  Add to the dry ingrediants, stir to combine. 

Line muffin tins with cups, fill cups full with batter.
Bake for 28-30 minutes (original recipe said 35 minutes, but mine were done by 30 minutes).

Remove from oven, cool on cooling rack, and store in airtight container.

VERDICT:
These smelled amazing when they came out of the oven.  Our oldest son ate one as soon as it was cool enough to do so, and he LOVED it.  He's usually not a muffin kid, but these passed with flying colours!