Morning Glory Muffins
By Yankee Magazine|Nov 27 2006|
Ingredients
Butter, for greasing muffin cups (or use cupcake liners)
2-1/4 cups unbleached all-purpose flour
1-1/4 cups sugar
1 TBSP ground cinnamon
2 tsp. Baking soda
1/2 tsp. Salt
1 can (8-oz.) crushed pineapple, drained
2 cups finely grated carrots
1 large crisp apple, such as Fuji, Gala or Granny Smith, peeled, cored and
grated
3/4 cup raisins
1/2 cup shredded, sweetened coconut
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil
1 tsp. Pure vanilla extract
Instructions
Position a rack in the lower third of the oven and preheat to 350. Butter 16
standard-sized muffin cups or line them with cupcake liners.
Place the flour, sugar, cinnamon, baking soda and salt in a large bowl, and
whisk to combine. Add the pineapple, carrots, apple, raisins, coconut and
nuts and stir to combine.
Place the eggs, oil and vanilla in a small bowl, and whisk to combine them
well. Add the egg mixture to the flour mixture and stir until just combined
(do not beat). Spoon the batter into the prepared muffin cups, filling them
almost to the brim.
Bake the muffins until they are golden brown and a tootpick inserted into
the center of one comes out clean, 30 to 40 minutes.
Place the muffin pans on a wire rack and let the muffins cool for 10 minutes
Remove the muffins from the pan to finish cooling.
The muffins can be stored in an airtight container at room temperature for
up to 3 days, or frozen for up to 2 months. Let the muffins thaw in the
refrigerator overnight and return to room temperature before serving.
Makes 16 muffins.
