These muffins have everything in them except the kitchen sink.
AKA Morning Glory Muffins, this recipe is a throw back to the 60's, bringing together fruit and veg in an earthy muffin.
3/4 cup sweetened coconut
1/2 cup walnuts
2-1/4 cup flour (white or whole wheat)
3/4 cup sugar
1-1/2 tsp. baking soda
1 tsp cinnamon
1/2 tsp. baking powder
3/4 tsp. salt
1/3 cup Wheat Germ (optional)
1 8 oz. can crushed pineapple
1 Granny Smith Apple, peeled and grated
8 Tbsp. unsalted butter, melted
3 large eggs
1 tsp. vanilla
2 4 oz. jars of baby food carrots(or 1-1/2 cups grated carrots)
1 cup raisans
Preheat oven to 350 degrees F.
Toast coconut and walnuts in a medium skillet over medium heat until lightly browned and fragrant; let cool. Process coconut and walnuts until finely ground. Transfer to a large bowl. Add flour, sugar, baking soda, cinnamon, baking powder and salt.
Place pineapple and shredded apple in a strainer over a liquid measuring cup.
Press fruit dry until you get 1 cup of liquid.
Bring juice to a boil in the same skillet you toasted the coconut and walnuts. Cook until reduce to 1/4 cup, about 5 minutes.
In same liquid measuring cup, melt butter. Add reduced liquid and raisans. Let cool. This will also plump up the raisans.
When cool, whisk in 3 eggs and vanilla and carrots.
Stir wet mixture into dry mixture until combined.
Stir in pineapple-apple mixture.
Grease a 12-cup muffin tin.
Divide batter evenly among muffin cups.
Bake 24-28 minutes or until toothpick inserted in center comes out clean.