A Southern Grace: Sweet Potato Morning Glory Muffins

Sweet Potato Morning Glory Muffins


Makes 12
  • 1 (7 ounce) package Martha White sweet potato muffin mix
  • 1/4 cup chopped or shredded apple, peeled
  • 1/4 cup shredded carrot
  • 1/4 cup chopped walnuts
  • 1/4 cup flaked coconut
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup (4 ounces) crushed pineapple in juice, undrained
Heat oven to 400 degrees F. Line a muffin tin with paper liners or grease the bottom of an 8-inch square or 9-inch round pan with shortening or cooking spray.
In a medium bowl, stir together mixes, apple, carrot, walnuts, and coconut.
In small bowl, stir together oil, egg, and pineapple with juice; stir into muffin mixture.
Spread into pan.
Bake 12-14 minutes for muffins or 38-42 minutes (less for 9-incher) or until toothpick inserted in center comes out clean. Cool 15 minutes.

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