Barbara Stowe of Haydenville, Mass., was looking for a recipe for Morning Glory Muffins. Joanne Calvert of Baltimore sent in a recipe for these dark and deliciously moist muffins that she says are a family favorite.
They are full of healthful ingredients and reminded me of carrot cake. The batter can be made in advance and will keep well in the refrigerator overnight if you want to bake them first thing in the morning. They also freeze and reheat very well. There is no doubt that these delightful muffins would be a great start to any day.
Morning Glory Muffins
Makes 16 to 18 muffins
2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup raisins
1 apple, grated
1/2 cup coconut
1 cup oil
2 teaspoons vanilla
Preheat the oven to 350 degrees. In a bowl mix flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, apple and coconut. In a small bowl beat eggs, oil and vanilla and stir into flour mixture until just combined.
Spoon batter into well-greased or paper-lined muffin cups, filling to top. Bake for 18 to 20 minutes.
Per serving (based on 18 muffins): 259 calories, 3 grams protein, 14 grams fat, 2 grams saturated fat, 31 grams carbohydrate, 2 grams fiber, 35 milligrams cholesterol, 226 milligrams sodium
Martha Daniels of Wake Forest, N.C., is looking for a recipe from a Pillsbury Cook-Off cookbook from many years ago for cupcakes called Cocoa Pink Couplets. They had chocolate chips and pecans on top.
Olga Vallarino of Sebastopol, Calif., is looking for a recipe for a mayonnaise cake with coconut frosting. She says it was a moist, delicious cake with raisins and nuts, and it tasted much like a spice cake.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.