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MORNING GLORY MUFFINS
(Serves about 12)

1 ¼ cups plain flour
1 ¼ cups wholemeal flour
2 tsp cinnamon
2 tsp baking powder
½ tsp salt
1 ¼ cups caster sugar (can reduce by half if you don't want them too sweet)

1/3 cup chopped nuts (optional) (any of pecans, walnuts, almonds, hazelnuts)
1/2 cup dried cranberries
½ cup shredded coconut
¼ cup pepitas (pumpkin seeds) or sunflower seeds
2 cups grated carrot
1 apple, peeled and grated
1/3 cup drained crushed pineapple

3 eggs
1 cup vegetable oil
1 tsp vanilla

1.    In a large bowl, sift together first six (dry) ingredients, to aerate well.
2.    Add nuts, cranberries, coconut, pepitas, carrot, apple and pineapple and stir to combine, then make a well in the middle.
3.    In a separate bowl, whisk eggs with oil and vanilla.
4.    Pour wet mixture into well of dried ingredients, and with clean hands, gently combine through fingers until mixture is just combined (there should still be traces of dried flour in mixture). Do not overmix or muffins will turn out tough.
5.    Spoon mixture into lined muffin cups, filling each to the brim. Bake in a preheated 180C oven for 25- 35 minutes, or until a toothpick or cake tester inserted into center of a muffin come out clean.
6.    Cool muffins in tray for about 10 minutes, turn out and cool on a rack.
7.    Muffins will develop full flavour if rested for 24 hours and also freeze well.

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