Morning Glory Muffins

By LadyRev-2

Ingredients

• 3/4cup3/4 cup sweetened shredded coconut, toasted
• 1/2cup1/2 cup walnuts, toasted
• 2 1/4cups2 1/4 cups all-purpose flour
• 3/4cup3/4 cup sugar
• 1 1/2teaspoons1 1/2 teaspoons baking soda
• 1teaspoon1 teaspoon ground cinnamon
• 1/2teaspoon1/2 teaspoon baking powder
• 3/4teaspoon3/4 teaspoon salt
• 1(8-ounce) can1 (8-ounce) can crushed pineapple
• 11 Granny Smith apple, peeled, cored, and shredded
• 8tablespoons8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
• 3large3 large eggs
• 1teaspoon1 teaspoon vanilla extract
• 1 1/2cups1 1/2 cups shredded carrots (2-3 medium)
• 1cup1 cup golden raisins

Details

Preparation time 25mins
Cooking time 55mins
Adapted from wwwcookscountrytv.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.


2. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.


3. Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)