The Inn at Angel Island

Morning Glory Muffins

MAKES 16 MUFFINS

Ingredients

2¼ cups unbleached all-purpose flour

2 teaspoons baking soda

¾ cup brown sugar, lightly packed (light or dark)

¾ cup white sugar

2 tablespoons cinnamon

1 teaspoon ground ginger

½ teaspoon allspice

2 cups grated carrots

1 cup (8 ounces) crushed pineapple, packed in juice and drained

¾ cup raisins (golden preferred)

½ cup shredded coconut

½ cup chopped walnuts or pecans

3 large eggs

1 teaspoon vanilla extract

1 cup canola oil

Directions

Preheat the oven to 350 degrees F with a rack in the lower third.

Line muffin tins with paper cups.

In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly.

In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.)

Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.