I'm not sure why these are called Morning Glory Muffins, but they sure are tasty. It was a lot of work putting them together, but it's probably worth it to have something different in our breakfast list of oatmeal with fruit, Cheerios, and waffles. In the future, I will double the recipe and freeze some.
My husband kept saying, "there XX in it? And YY?? That can't be good," but he really enjoyed them too. We all really liked them!
Morning Glory Muffins from Cook's Country April/May 2011
3/4c unsweetened shredded coconut, toasted
1/2c chopped walnuts, toasted
2-1/4c all purpose flour
1-1/2t baking soda
1t ground cinnamon
1/2t baking powder
8 oz can crushed pineapple
1 apple, peeled, cored, and shredded
1 stick unsalted butter, melted and cooled slightly
3 large eggs
1t vanilla extract
3 medium carrots, shredded
1. Preheat the oven to 350. Spray a 12 cup muffin tin with cooking spray. Grind coconut and nuts in food processor, and transfer to stand mixer. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and combine.
2. Put pineapple and apple in a strainer over a bowl; squeeze all the juice from the fruit until you have about 1c of juice. Boil juice in a large skillet over medium-high heat and reduce to about 1/4c, about 5 minutes. Let cool slightly. Combine cooled juice, melted butter, eggs, and vanilla, and whisk until smooth. Add wet mixture to dry mixture and combine. Add in all fruit and veggies and mix well.
3. Spoon batter into prepared muffin tins. Bake 24-28 minutes, until toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto cooling rack.
|It may not look pretty, but whoa was it yummy!|