Another Morning Glory Muffin
A hearty muffin with lots of flavor.
Yield
16 servingsPrep
20 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown sugar, light
|
*
|
| 2 ¼ | cups |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
coconut
shredded, sweetened |
*
|
| ¾ | cup |
cranberries, dried
|
*
|
| 1 | large |
apples
peeled and shredded |
*
|
| 1 | cup |
pineapple, canned, crushed
drained, reserving 1/4 cup juice |
* |
| 2 | cups |
carrots
grated |
|
| ½ | cup |
pecans
coarsely chopped |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
pineapple juice
reserved from canned pineapple |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
brown sugar, light
|
*
|
| 532 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
coconut
shredded, sweetened |
*
|
| 177 | ml |
cranberries, dried
|
*
|
| 1 | large |
apples
peeled and shredded |
*
|
| 237 | ml |
pineapple, canned, crushed
drained, reserving 1/4 cup juice |
* |
| 473 | ml |
carrots
grated |
|
| 118 | ml |
pecans
coarsely chopped |
|
| 3 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
pineapple juice
reserved from canned pineapple |
|
Directions
Preheat to 350℉ (180℃). Spray muffin tins with non-stick cooking spray.
Whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, dried cranberries, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil, vanilla and reserved juice. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins, filling each full.
Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
