Glorious Morning Muffins

2 eggs
¾ c. vegetable oil
¼ c. milk
2 tsp. vanilla
2 c. flour
1 c. packed brown sugar
2 tsp. baking soda
2 tsp. cinnamon
¼ tsp. salt
1 ½ c. shredded peeled carrots
1 c. shredded peeled apples
½ c. coconut
½ c. raisins
¾ c. sliced almonds

Heat oven 350 degrees. Grease a 18 cup size muffin tin. In large bowl, beat eggs, oil, milk and vanilla and whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir until ingredients are moistened. Stir in carrots, apples, coconut, raisins and ½ c. of almonds. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle remaining ¼ c. almonds over batter. Bake 20-25 mins. Cool 5 minutes before removing them from pans. Note: If using paper cups, increase flour to 2 ¼ c. Bake 28-23 minutes.

Elaine Burke
Front Royal