Morning Glory Muffins
1 1/4 C. granulated sugar
2 1/4 C. unbleached flour
2 t. baking soda
1 T. ground cinnamon
1/2 t. 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 t. vanilla extract
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 overmix. 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.