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Moist and Delicious Morning Glory Muffins

2 cups all purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple-peeled, cored and shredded
3 eggs
1 cup vegetable oil (or substitute applesauce for a healthier muffin)
2 teaspoons vanilla extract

Preheat oven to 350oF.  Grease 12 muffin cups, or line with paper
muffin liners.  In a large bowl mix flour, sugar, baking soda, cinnamon and salt.  Stir in the carrot, raisins, nuts, coconut and apple.  In a seperate bowl, beat together eggs, oil and vanilla.  Stir egg mixture into the carrot/flour mixture, just until moistened.  Scoop batter into prepared muffin cups.  Bake in preheated oven for 20 minutes , until a toothpick inserted in center of muffin comes out clean.

Carrot Cake

2 cups sugar
3 cups grated carrots
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups salad oil
2 cups flour, sifted
1/2 cup chopped nuts
1 teaspoon salt
4 eggs
1 cup raisins
2 teaspoons cinnamon


Mix sugar, oil and eggs.  Add carrots, mix well. In a seperate bowl, sift flour, sugar,  baking powder, cinnamon and salt.  Add sifted mixture to wet mixture.  Fold raisins and nuts into batter.  Bake in 2 greased 9" round pans or one 13" x 9" pan.   Bake at 350oF


1 package (8oz) cream cheese
2 teaspoons vanilla
1/4 cup margarine
1 cup chopped nuts
4 cups icing sugar

Work cheese until soft.  Add softened margarine, beat in sugar gradually.  Add vanilla and nuts.  Mix together and spread.




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