Morning Glow Muffins

Ingredients:

• 1 cup vegetable oil + extra for greasing the pan*
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups of unpeeled carrots, grated on a coarse grater
• 1 Granny Smith apple, unpeeled, coarsely grated
• 1 can (220 g) of canned pineapple chunks, drained
• 0.5 cup pecans, coarsely chopped
• 0.5 cup sweet coconut flakes
• 0.5 cup raisins
• 2 and 1/4 cups premium flour
• 1 and 1/4 cups sugar
• 1 tbsp. ground cinnamon
• 2 teaspoons of baking soda
• 1 teaspoon coarse salt

Preparation:

1. Preheat the oven to 350°F (175°C). Position two oven racks, evenly spaced. Line two metal muffin tins with paper liners.
2. In a large bowl, combine the eggs, vegetable oil, and vanilla extract. Add the carrots, apple, pineapple, pecans, coconut, and raisins and mix well. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
3. Add the dry mixture to the liquid and knead the dough (The dough can be kneaded a day ahead and refrigerated, then poured into a pan in the morning and baked into muffins).
4. Using a standard 2.25-inch ice cream scoop, scoop the batter into prepared muffin tins. Bake for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the pans on a wire rack to cool and serve the muffins warm or at room temperature.
   
   Note *
   
   Grease the surface of the muffin tin with vegetable oil to make it easier to remove the muffins.