Morning Glory Muffins

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These breakfast muffins feature carrot, pineapple, coconut, cherries, and sunflower seeds.

Ingredients

1 1/4 C. granulated sugar
2 1/4 C. unbleached flour
2 tsp. baking soda
1 Tbs. ground cinnamon
1/2 tsp. salt
1/2 C. shredded coconut
1/2 C. dried tart cherries
1 C. crushed pineapple, drained
1 C. shredded carrots
1/2 C. shelled, salted sunflower seeds
2/3 C. egg substitute
1 C. canola oil or other vegetable oil
1 tsp. vanilla extract

Directions

Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots. Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not over-mix. Spoon into greased muffin tins. Bake in a preheated 375 F oven 20 to 25 minutes, or until tester comes out clean. Makes 18 muffins.