Tish Williams' Morning Glory Muffins

Tish Williams' Morning Glory Muffins

  • 1 1/4 cups granulated sugar
  • 2 1/4 cups unbleached flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • 1/2 cup dried tart cherries
  • 1 cup crushed pineapple, drained
  • 1 cup shredded carrots
  • 1/2 cup shelled, salted sunflower seeds
  • 2/3 cup egg substitute
  • 1 cup canola oil or other vegetable oil
  • 1 teaspoon vanilla extract

Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots.

Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not overmix. Spoon into greased muffin tins.

Bake in a preheated 375-degree oven 20 to 25 minutes, or until tester comes out clean.

Makes 18 muffins.

Thanks to the Cherry Marketing Institute for this recipe.

About this Author