Morning Glory

Shocker friends, I have yet another muffin recipe for you all today. I learned of this one thanks to my dear Aunt T who was in town this past weekend and brought these muffins. They are called Morning Glory muffins and they ROCK. You all should make them immediately to enjoy for breakfasts (or snacks) this week.

I'm hoping to make these muffins a little healthier when I bake them by subbing the all-purpose flour for whole-wheat, the canola oil for applesauce and trying to figure out how to cut down on the sugar! Any other ideas?

Morning Glory Muffins via Southern Living

• Morning Glory Muffins from Southern Living
• Yields 2 dozen muffins
• 
  
• Ingredients
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs 
• 2 1/2 teaspoons vanilla extract
• 1 (8-oz.) can crushed pineapple, undrained
• 2 large carrots, finely grated (1 cup) 
• 1 cup golden raisins

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
2. 2. Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
3. 3. Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
4. 4. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).
5. Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.