This recipe I tried while looking for a new muffin recipe for a friend of mine. They were really delicious, baked up pretty and came out of the pan well without muffin papers. They can also be made ahead and frozen up to 1 month. My oldest daughter loved them and took a bunch back to college with her. This recipe is from the 2009 Southern Living Annual Recipe book, page 69.
Morning Glory Muffins
1 c chopped pecans
3 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 c sugar
3/4 c canola oil
3 large eggs
2-1/2 tsp vanilla
1 (8oz.) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisins (optional)
Preheat oven to 350, Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely.
Meanwhile, combine flour, salt, baking soda, cinnamon, and nutmeg in a large bowl; make a well in center of mixture. Whisk together sugar, oil, eggs and vanilla; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 350 for 23 to 25 minutes or until a wooden pick inserted comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans and cool completely. Makes 2 dozen muffins.
* Batter can be poured into 2 greased and floured 8x4 inch loaf pans and baked at 350 for 55 to 60 minutes. Makes 2 loaves.