May 25, 2013

Morning Glory Muffins

Why is it that nowadays some places have the chutzpah to refer to massive un-frosted cupcakes as "muffins"?  Have you stopped by the bakery department of your local Costco lately?  You know which ones I'm talking about.

In search of something more to the core of what a muffin should be I was really happy to find this recipe from Cook's Country.  I'd never heard of Morning Glory Muffins before but with ingredients that included carrots, coconut, walnuts, apples and pineapples it sounded delicious and healthy to boot.  Full disclosure: I'm a sucker for anything with pineapple and coconut!

I made these for Mother's Day breakfast recently and they got the thumbs-up.  How could they not?  They met all of Mom's requirements: not too sweet, moist and super flavorful. 

Morning Glory Muffins

Makes one dozen

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

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.

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.

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.)


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