Morning Glory Muffins
Pat Odens, Springfield, SD.

This recipe makes a lot, but the muffins stay moist for a few day and freeze well. They were popular when I bought them to the farmer’s market.

2 ½ cups sugar
4 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
1 teaspoon salt
4 cups shredded carrots
1 cup chopped walnuts
1 cup raisins
1 cup coconut
6 eggs, lightly beaten
1 cup applesauce
1 cup vegetable oil
1 teaspoon vanilla

Heat oven to 350 degrees. Grease 2 dozen muffin cups (1/3 cup size).
In a large bowl, use a wire whisk to thoroughly combine the dry (The first 5) ingredients. Then add carrots, walnuts, raisins and coconut and mix well.
Add remaining ingredients, stirring until blended. Spoon into prepared tins and bake until muffins are risen and browned and a toothpick comes out clean, about 20 minutes. Makes 24 muffins.