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Pendl's Morning Glory Muffins

Time 1 hour
Yields Makes 18 muffins
Pendl’s morning glory muffins
1

Heat the oven to 350 degrees. Grease muffin tins to prepare.

2

In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. Add the apple, carrot, coconut and raisins, tossing to coat.

3

In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.

4

Divide the mixture among the prepared muffin tins, filling each of 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20 to 25 minutes. Cool on a rack before serving.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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