Morning Glory Muffins (ATK)

By hmp13

These sweet, moist muffins are loaded with fruit (coconut, raisins and pineapple) as well as nuts. Make sure to remove the excess moisture from the canned pineapple or the muffins will be gummy.

Ingredients

• 2 1/4 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 3 large eggs
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 4 medium carrots, peeled and grated (2 cups)
• 1 (8-ounce) can crushed pineapple, drained and pressed dry with paper towels
• 1/2 cup sweetened shredded coconut
• 1/2 cup raisins
• 1 cup walnuts or pecans, toasted and chopped coarse

Preparation

Step 1

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 12 cup muffin tin.

Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a small bowl, whisk the sugar, eggs, melted butter and vanilla together until smooth. Gently fold the sugar mixture into the flour mixture with a rubber spatula until just combined. Fold in the carrots, pineapple, coconut, raisins and walnuts until just combined (do not overmix).

Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking.

Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.