morning glory muffins

i adapted and renamed this from a gourmet magazine recipe (RIP) and think it's the perfect way to start a sunday morning. the smell in the kitchen while these bake is amazing. brew a little coffee, squeeze some fresh orange juice, break out the sunday Times and start the day right.

preheat oven to 350°F and oil muffin tins. i prefer "muffin tops" (the only good kind of muffin top) which are shallow and wide vs. the small and deep most people use.

into a large bowl sift together 2 c. flour, 2 t. baking soda, 2 t. cinnamon, and 1/4 t. salt and whisk in 1 c. brown sugar and 1/4c. white sugar.

coarsely shred enough carrots (i used purple carrots from my farm box) to measure 2 cups and 1/2 c. chopped pecans.

add shredded carrots and pecans to flour mixture with 1/2 c. golden raisins (or regular thompson's if that's what you've got) and 1/4 c. unsweetened coconut and toss well.

In a bowl whisk together 3 eggs, 1 c. vegetable oil, and 2 t. vanilla.

core 1 apple (i used a pink lady, also from my farm basket) and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.

divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.

cool muffins in tins 5 minutes before turning out onto racks to cool completely. muffins keep in an airtight container at room temperature 5 days or can be frozen.

recipe makes 14 muffins