Hello October!

The last two mornings we've had muffins for breakfast. The best, and our favorite, muffins. We even had them a time or two with breakfast last week. I thought I'd share the recipe since they are so good, everyone I know to have had them loves them, and the fresh ingredients are in season right now. Most likely readily available at your local farmers market. They freeze wonderfully, by the way. This is a recipe from Food to Live By: The Earthbound Farm Organic Cookbook, slightly altered by a master chef, my mama. As she says, they are a well-rounded breakfast great with butter or cream cheese.

Morning Glory Muffins

2 1/4 c. unbleached all-purpose flour
1 1/4 c. sugar
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
1 can (8 oz) crushed pineapple, drained
2 c. finely grated carrots (from about 6 carrots)
1 large apple, such as Fugi, Gala, grated
3/4 c. raisins
1/2 c. shredded sweetened coconut
1/2 c. coarsely chopped pecans/walnuts
3 large eggs
3/4 c. canola oil
1 t. pure vanilla extract

1.) Position a rack in the lower third of the oven and preheat the oven to 350F.
2.) Place the flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisin, coconut and nuts and stir to combine.
3.) Place the eggs, oil and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into prepared muffin cups filing them almost to the brim.
4.) Bake them till they are done (inserted toothpick comes out clean) - 30-40 mins.
5.) Cool on wire rack.

Can be stored in an airtight container up to three days, frozen up to two months.