Morning Glory Muffins

Have you ever given or received a Holiday Gift in a Jar*? Consider preparing this recipe for Morning Glory Muffins as a gift. Just layer the dry ingredients in a jar as instructed in the first recipe. (See picture of layered jar in recipe for Double-Chocolate Peanut Butter Cookies.) Copy the second recipe below and attach the recipe with a gift tag to the jar using raffia or ribbon. (*See 11-5-09 post for Jar-Assembly Tips.)

Morning Glory Muffin Mix

1½ cups all-purpose flour, divided
2 teaspoons baking soda
2 teaspoons ground cinnamon, divided
½ teaspoon salt
½ cup whole-wheat flour
1 cup granulated sugar, divided
¼ cup sweetened shredded coconut
½ cup toasted chopped pecans*
½ cup toasted slivered almonds*
½ cup diced dried pineapple**
½ cup raisins
*To toast nuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
**Spray knife with nonstick cooking spray to prevent sticking

1. Combine 3/4 cup all-purpose flour, baking soda, 1 teaspoon cinnamon and salt in medium bowl; stir well. Pour mixture into 1-quart wide-moth jar with tight-fitting lid. Pack down well. Add remaining all-purpose flour and whole-wheat flour. Pack down well. Combine 1/2 cup sugar with remaining 1 teaspoon cinnamon. Pour into jar. Add remaining sugar, coconut, pecans, almonds, pineapple and raisins. Pack down firmly after each layer. Seal jar.
2. Cover top of jar with fabric. Attach gift tag and recipe with raffia or ribbon. (Makes one 1-quart jar.)

Morning Glory Muffins

1 jar Morning Glory Muffin Mix
2 cups grated carrots
1 tart apple*, peeled, cored and diced into ¼-inch pieces
1 cup vegetable oil
3 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla
*Use Pippin or Granny Smith apple

1. Preheat oven to 350ºF. Line 18 muffin cups with paper liners or coat with nonstick cooking spray; set aside. Pour contents of jar into large bowl; mix well. Make well in center. Stir in carrots and apple; set aside.
2. Combine oil, eggs, almond extract and vanilla in small bowl; mix well. Add to dry ingredients, stir only until moistened. Divide batter evenly among muffin cups. Let stand 5 minutes.
3. Bake 23 to 25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pans; transfer to wire rack to cool completely. Serve warm or store in airtight container. (Muffins freeze well.) (Makes 18 muffins.)

Tip: When all muffin cups aren't filled with batter, add a few tablespoons of water to the empty cups. This distributes the heat evenly and prevents uneven baking.

(Recipe taken from Holiday Gifts from a Jar.)