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Ingredients
- scant 1 cup sugar
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 1/2 tsp ground cinnamon
- 1/2 tsp chai spice (use all cinnamon if you wish)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded, sweetened coconut
- 3/4 cup raisins
- 1 large apple, peeled and grated
- 8 ounces (1 cup) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup canned (plain) pumpkin
- 1 teaspoon pure vanilla extract
Preparation
Step 1
Put your oven rack in the lower third of the oven and preheat to 350 degrees F.
In a large bowl, whisk together the first 7 ingredients (or 6 if you're using only one flour), then add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir this all together. It will be messy looking and dry, but stay with me.
In a smaller bowl, whisk the eggs, oil, pumpkin, and vanilla. Pour over the dry ingredients and mix to combine.
Grease your muffin tins, or use paper liners if you prefer. I don't use the papers, but that's a personal preference. Fill each muffin cup? space? area? (what the heck do you call the muffin spaces on a muffin tin????) all the way to the top.
Bake for 30-35 minutes and do the toothpick test. (should come out clean.) Cool muffin in the pan for 10 minutes and then cool completely on cooling rack.