Morning Glory Muffins

Recipe From: Southern Living Magazine
Makes: 24

• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 1/2 tsps. vanilla extract
• 1 can undrained crushed pineapple, 8 ounces,
• 1 cup carrots, finely grated
• 1 cup golden raisins

1. Preheat oven to 350 degrees. Line muffin tins with parchment liners.
2. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack, about 15 minutes.
3. Combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in the center of the mixture.
4. Use a hand mixer to combine sugar, canola oil, eggs, and vanilla extract. Fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into prepared muffin cups.
5. Bake for 23 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack. Serve.

NOTE:
− May be made ahead and frozen in a zip-top plastic freezer bag up to 1 month. Remove from bag and let thaw at room temperature.