Morning Glory Muffins

I love sharing this muffin recipe.  It makes a lot of delicious muffins that add in some extra fruits and veggies to our daily diet, and they smell heavenly while baking.  Mini Me and Little Lady both love these muffins.  I got the original recipe from my grandma, but I've tweaked it a little.  I honestly don't measure the carrots and zucchini precisely, I just dump in what I've got.  They freeze well, too.  Enjoy!

Morning Glory Muffins
1 1/4 c sugar
2 1/4 c flour
1 T cinnamon
1/2 t salt
2 t baking soda
1/2 c - 3/4 c shredded zucchini
2 c grated carrots
1 apple, peeled and shredded
8 oz crushed pineapple, drained
3 eggs
1 c vegetable oil or 1 c applesauce
1 t vanilla

Sift together sugar, flour, cinnamon, soda, and salt in a large bowl.  Add veggies and fruits.  In a separate bowl, whisk the eggs with oil and vanilla.  Pour this mixture in with dry ingredients and blend well.  Spoon into lined or greased cupcake tins and fill to the brim.  Bake at 350 for 35 minutes (less time for mini tins).  Cool in the pan for 10 minutes and turn out on rack to cool completely.