Visitors to the Highlights Foundation Retreat Center in years past may remember our dear friend Martha Sader, who was often to be found making morning glory muffins in the kitchen. Martha passed away this past Monday. We’re sending love and hugs to her family. She was quite an impressive woman, as you can read in her obituary.

Morning Glory Muffins

Makes 24 to 28 muffins
2 1/4 cups white flour
1 1/3 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon cinnamon
3 cups (about 1/2 pound) grated carrots
2 cups (about 6 ounces) grated apples
1 1/4 cups shredded sweetened coconut
1 cup chopped toasted pecans
3/4 cup raisins
4 large eggs
1/4 cup canola oil
2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

Sift together the flour, sugar, baking power, baking soda, salt, and cinnamon. Set aside.

In a large bowl, mix together the carrots, apple, coconut, pecans, and raisins. Add the eggs, oil, and vanilla; stir to combine. Stir in the flour mixture, just until blended. Do not overbeat.

Scoop into muffin tins lined with papers and bake for 20 to 25 minutes, until done.