Morning Glory Muffins
We use cut marshmallows to make petals to decorate the muffins.
(Makes 16 - 18 muffins)

Ingredients: 2 cups all-purpose flour 1 cup whole wheat flour 1 cup sugar 1 tablespoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup canola or vegetable oil 1 teaspoon vanilla 1 large carrot, peeled and grated 1 Granny smith apple, peeled, cored and grated 1/2 cup raisins 1/2 cup coconut 1 cup crushed pineapple 1/2 cup chopped walnuts (optional) Frosting and Petals: Tub of ready made (or homemade) cream cheese frosting 8 large marshmallows

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking soda, salt and cinnamon.

3. Whisk the oil, eggs and vanilla in a small bowl. 

4. Add the wet ingredients to the dry ingredients, then add the carrot, apple, raisins, coconut and pineapple. 
   Mix well.

5. Spray muffin tins with non-stick spray or fill with paper liners.

6. Using 2 small spoons, divide the mixture equally between the muffin cups and bake for approx. 20 - 25 minutes or until golden brown.
7. Cool muffins for 5 minutes before turning out onto a wire rack.

8. While the muffins are cooling, cut marshmallow petals.  

9. Wash a pair of scissors and dry them.  Snip each marshmallow into 4 slices to form the petals. 

10. Spread each muffin top with frosting.

11. Carefully press marshmallow slices into the frosting to look like flower petals.
12. Spoon the remaining frosting into a small ziplock bag and close securely.  Cut a small corner of the bag
    with scissors and squeeze some icing into the center each flower.