My Morning Glory Muffins

My recipe adapted from Pam McKinstry's Original Morning Glory Muffins (mine's healthier)

Ingredients
11/4 cups sugar
1 1/4 cups all-purpose flour

1 cup all purpose wheat flour

2 tablespoons ground flax seed / flax meal
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped walnuts
3 large eggs
1 cup canola oil
1 teaspoon pure vanilla extract
How to make it
Position a rack in the lower third of the oven and preheat to 350 degrees.

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.

Note

May also be made in a loaf pan for a coffee cake loaf.

They freeze extremely well.