morning glory muffins

Are you one of those who combines different cereals for breakfast? I definitely am. I got hooked decades ago in college. With the cafeteria's huge selection, I mixed away. I haven't stopped since. (This morning it was Kashi GoLean Crunch with Peanut Butter Captain Crunch. I mix high/low, healthy/unhealthy. I need balance in my life.)

I appreciate variety, and that's why I'm drawn to these muffins. You could call these Everything-but-the-kitchen-sink and be very close to the truth. The more stir-ins, the merrier.

Morning Glory Muffins

2 cups flour
½ cup granulated sugar
2 teaspoons cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs, room temperature
½ cup milk
¾ cup canola oil
1 teaspoon pure vanilla extract
1 cup chopped pineapple
1 cup shredded coconut
1 cup grated carrot
½ cup seedless raisins
⅓ cup chopped walnuts, toasted

Preheat oven to 350ºF. Line 16 muffin tins with paper liners.

In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Set aside.

In a separate bowl, combine the eggs, milk, oil butter and vanilla extract.

Add the wet ingredients to the dry ingredients. Stir to combine. Do not overmix.

Add the coconut, carrot, raisins and walnuts and stir just to combine.

Fill the prepared muffin tins ⅔ full with mixture. Bake for 18-20 minutes.