Rise and Shine Morning Muffins

Rise and Shine Morning Muffins

Well, I have the last of this week’s school lunches packed and heading out the door with my children. It’s Friday and as we head into the weekend, I will have to plan my selection of items that I will bake for next week’s menu.
This is one of my favorite lunchbox recipes to send to school. These little gems are filled with whole grains,apples, nuts, pineapple and raisins. Plenty of goodies to keep a hungry tummy satisfied. I bake a large batch and store them in an air-tight container in the fridge for a week’s worth of lunches.

Rise and Shine Morning Muffins

1 cup whole wheat flour
1 cup all- purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup packed brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup peeled and finely chopped apple
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup pecans, chopped
1/2 cup raisins

Preheat oven to 350 degrees; line muffin pan cups with paper liners. In a medium mixing bowl, stir together flour, baking powder, cinnamon, and salt; set aside. In another mixing bowl, stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, pineapple and raisins. Add flour mixture and stir just until blended.
Spoon batter into prepared cups. Bake for 20-25 minutes or until toothpick inserted into center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completely. Store muffins in an air-tight container in the refrigerator.