Perfect for On-the-Go

Morning Glory Muffins

6 eggs

2 cups veg. oil (I used applesauce, worked fine)

4 tsp vanilla extract

4 cups flour (I used whole wheat, again, worked fine)

2 1/2 cups sugar

4 tsp baking soda

4 tsp cinnamon

1 tsp salt

4 cups grated carrots

1 cup raisins (I used craisins instead)

1 cup flaked coconut

2 apples, peeled, grated

1 cup chopped pecans

Beat the eggs in a mixer until smooth. Add the oil and vanilla and mix well.

Sift the flour, sugar, baking soda, cinnamon and salt together. Add to the egg mixture and mix just until moist. Stir in the remaining ingredients. Spoon into oiled muffin cups and bake at 350 degrees for 15 minutes or so. Cool in the pans for just a couple minutes and remove to a wire rack to cool completely.

If you're feeling especially indulgent like I was, you can frost these with a cream cheese frosting (i.e. 2 blocks room temp. cream cheese+ powdered sugar whipped together) and make these babies a bit more scrumptious.