Morning Glory Muffins

Ingredients:

1 cup Pecans (chopped)

3 cups All-Purpose Flour

1 tsp Salt (optional)

1 tsp Baking Soda

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

2 cups Sugar

3/4 cup Canola Oil

3 Large Eggs

2 1/2 tsp Vanilla Extract

1- 8oz can Crushed Pineapple (undrained)

2 Large Carrots (1 cup grated)

1 cup Golden Raisins

Directions:

Preheat to 350F. Bake pecans on a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes). Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture. 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. Bake at 350F for 23-25 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). Makes 2 dozen muffins.

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