Morning Glory Loaf Food

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY BREAD

Steps:

• Preheat oven to 350.
• Spray bundt pan with cooking spray.
• In medium size bowl combine flour, sugar, powder, soda and cinnamon.
• In a large mixing bowl combine oil, milk and eggs.
• Add flour mixture, stir until just moistened Mixture will be thick.
• Fold in carrots, pineapple, raisins and coconut.
• Spoon into bundt pan.
• Bake 50-55 minutes or until pick comes out clean.
• Cool 10 minutes in pan on rack.
• Remove from pan to cool completely.

MORNING GLORY LOAF

Steps:

• 1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray. Prepare Pineapple Upside-Down "Topping" if desired. Whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt in large bowl. Whisk brown sugar, oil, 1/4 cup reserved pineapple juice, carrot juice, and vanilla in separate bowl. Fold sugar mixture into flour mixture. Stir in crushed pineapple, carrots, raisins, and walnuts, if desired. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.