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Brendan S.’s Morning Glory Muffins, modified from

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Serves Servings: 18 muffins | Prep Time Preparation Time: 30 to | Cook Time Cooking Time: 18 to 20 m

Why I Love This Recipe

My family loves to eat these on holiday breakfasts when all of our relatives get together. CHEMISTRY INFORMATION: Pure substances are white sugar (C12H22O11), baking soda (NaHCO3), salt (NaCl). Some homogeneous mixtures are ground cinnamon, grated carrots, peeled and grated apples, flaked coconut, pitted and chopped dates, vegetable oil, and vanilla extract. Some heterogeneous mixtures are chopped pecans and eggs. The ingredients being mixed in a bowl, scooping the muffin batter, and lightly oiling the muffin pans are physical changes.The new smell the muffins make when they are cooked and the solidifying of the muffins from batter to solid in the oven are signs of chemical changes. 227 calories, 3.1 g protein, 32.2 carbohydrates, 10.2 g fat, 35 mg cholesterol, 232 mg sodium, 118 mg potassium

Submitted by: "Brendan S."

Ingredients You'll Need

Ingredients: 2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups grated carrots
1 1/2 cups peeled and grated apple
3/4 cup flaked coconut
1/2 cup dates, pitted and chopped
1/2 cup chopped pecans
3 eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon vanilla extract


Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.

In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.

Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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