Morning Glory Muffins

I made these to take camping for breakfast the following morning, and they were a huge success. I liked that they were full of good stuff like the carrots, apples and such, and my kids loved the crumb topping. These freeze easily, and are a great way to have a fast breakfast on hand since they taste just as good the next day. Also, I ended up getting 32 muffins with this recipe, even though it was supposed to make 24.

Morning Glory Muffins

2 1/2 cups all-purpose flour

1 1/4 cups sugar

3 tsp. ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

3 eggs

3/4 cup applesauce

1/2 cup vegetable oil

1 tsp. vanilla extract

2 cups grated carrots

1 medium tart apple, peeled and grated

1 (8 oz.) can crushed pineapple, drained

3/4 cup flaked coconut

1/2 cup raisins, dried cranberries or chocolate chips

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, and raisins. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350* F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Makes about 2 dozen.