Morning Glory Muffins

I was lucky enough to dog-sit for Dori and Tim last weekend which meant I got to stay at their place with the awesome Sammy!  Carl and I took him with us to dinner at Maudie's, and of course, everyone was in love with him!

The next night I stayed in with Sammy and decided to bake something for Easter.  I came up with Morning Glory muffins (aka Marvelous Morning muffins) just because they are so honkin' good. I figured my officemates might eat them since they weren't dessert.  Everyone (including myself) at my office is pretty good about eating well so it's hard to get them to eat anything yummy and sweet.
Anyway, after much searching, I found what claims to be the original Morning Glory Muffin recipe.
I tweaked it a bit to make it Vegan (mainly because I can't stand cooking with eggs - too slimy!) and the end result was fabulous!!  I had bought these really cute Easter muffin cups that looked like flowers but they kind of turned all brown in the process. :(

ORIGINAL MORNING GLORY MUFFINS

Ingredients

1 1/4 cups	Sugar
2 1/4 cups	Wheat pastry flour
1tablespoon	ground cinnamon
2 teaspoons	baking soda
1/2teaspoon	salt
1/2 cup	shredded, sweetened coconut
3/4 cup	raisins
1 large	Fuji Apple (peeled and finely chopped)
1 cup	crushed pineapple (drained, about 8 oz)
2 cups	grated carrots
1/2 cup	coarsely chopped pecans or walnuts
Ener-G	Egg replacer equivalent of 3 eggs
1 cup	vegetable oil
1 teaspoon	pure vanilla extract

Directions

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

In a separate bowl, whisk the egg replacer with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.