Morning Laurie Muffins

Morning Laurie Muffins

This recipe was given to me in 1986.  It was from a bakery on Cape Cod, MA.  In 1987, Gourmet magazine published the recipe.  It is a morning ritual for many to stop by for a cup of Joe and a muffin.  It is like starting your day with a slice of carrot cake.  So addictive and my favorite.

Ingredients:

1/2 cup raisins

1/2 cup chopped dates

4 cups all-purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

4 cups carrots, peeled and grated

2 large green tart apples cored and grated

1 cup sliced almonds

1 cup sweetened shredded coconut

6 large eggs

4 teaspoons vanilla

1 1/3 cups vegetable oil

1 tablespoon finely grated orange rind

Directions:

In a small bowl, let the raisins and dates soak in hot water, to cover for 30 minutes.  

In a large bowl sift the flour, sugar, baking soda, cinnamon and salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture.with the carrots, apples, almonds, and the coconut.

In another bowl whisk together the eggs, vanilla, oil, and orange rind, and stir into the flour mixture until the mixture is just combined.  Line 30 1/2 cup muffin tins with muffin cups and divide the batter among them filling the 2/3 full.  Bake the muffins in the middle of a 350 degree oven for 20 to 25 minutes or until a tester comes out clean.  Cool on a rack.  Serve at room temp.