Morning Glory Muffins

I found this recipe in Gourmet. It was listed as one of the top muffin recipes in the history of the magazine.... and they might be the best muffins in the history of Stephanie's kitchen, as well. They are like little carrot cakes for breakfast!

Ingredients
1 1/4 c. Sugar
2 1/4 c. All-purpose Flour
1 T. Ground Cinnamon
2 t. Baking Soda
1/2 t. Salt
1/2 c. Shredded, Sweetened Coconut Flakes
3/4 c. Raisins (I used Golden Raisins)
1 Large Granny Smith Apple, peeled, cored and grated
1 8oz. can of Crushed Pineapple, drained
2 c. Grated Carrots (This works out to be about 6 Carrots)
1/2 c. Pecans, chopped
3 Eggs (at room temperature)
1 c. Vegetable Oil
1 t. Vanilla Extract

Method
Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

These are great for breakfast! I like to spread a little light plain cream cheese on top of the muffin to serve.