morning glory muffins
(2 ratings)
No Image
These muffins are great with a hot cup of your favorite beverage.they taste in between a carrot cake and a spice cake . makes me think of Fall is coming.....Thanksgiving Day for breakfast.
►
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For morning glory muffins
-
3/4 csweetened shredded coconut, toasted
-
1/2 cwalnuts, toasted
-
21/4 call purpose flour
-
3/4 corganic cane sugar
-
11/2 tspbaking soda
-
1/2 tspbaking powder
-
1 tspground cinnamon
-
3/4 tspsea salt
-
18 oz can crushed pineapple
-
1granny smith apples,peeled cored, an shredded
-
8 Tbspunsalted butter, melted
-
3 lgeggs
-
11/2 cshredded carrots
-
1 cgolden raisins
How To Make morning glory muffins
-
1preheat oven to 350 degrees, line your muffin pan. Process coconut and walnuts in food processor until finely ground, about 30 seconds. Add flour, sugar,baking soda, baking powder,cinnamon, and salt and pulse until combined.Transfer mixure to a large bowl.
-
2Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (You should have about 1 cup juice)Bring juice to boil in 12 inch-skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly.
-
3whisk melted butter, cooled juice, eggs and vanilla together until smooth. stir wet mixture into dry mixture until combined, Stir in pineapple mixture, carrots and raisins.
-
4Divide batter evenly among muffin cups. Bake until toothpick inserted in center comes out clean, 24 to 28 minuted. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for at least 10 minutes before serveing. Enjoy.........
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT