Well, at least I had luck with the Morning Glory Muffins. Took the recipe right out of Cook’s Country and these muffins are great!!! (Thanks, Cook’s Country, by the way). Lots of product though so be ready to spend some money. I took the picture with the muffin on my scale so you could see how heavy they are.
Morning Glory Muffins
3/4 c. coconut, toasted
1/2 c. walnuts, toasted
2 1/4 c. flour
3/4 c. sugar
1 1/2 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3/4 t. salt
1 can crushed pineapple (8 oz.)
1 Granny Smith apple, peeled, cored and shredded
8 T. butter, melted
1 t. vanilla
1 1/2 c. shredded carrots
1 c. raisins (I used brown…they suggest Golden…no big deal)
Oven temp 350 degrees F
12 cup muffin tin sprayed with vegetable oil spray
First, toast the coconut and walnuts. Then, place in food processor and process until finely ground. Add flour, sugar, baking powder, baking soda, cinnamon and salt. Process until combined and place in a large bowl.
Next, put pineapple and apple in a strainer and press until dry. Bring this juice to a boil and reduce to 1/4 c. I really didn’t have to reduce because there was only about 1/4 c. so I just boiled it for a minute. Set aside to cool.
Whisk butter, juice, eggs and vanilla in another bowl. Stir wet into dry then add fruit (pineapple-apple mixture, carrots and raisins).
Divide evenly into the 12-cup muffin tin. Bake 24-28 minutes (I only needed 22 minutes). Allow to cool 10 minutes then remove from pan. These muffins don’t need a thing more. They are so tasty!!!
I couldn’t believe how much dough this made. Really thought it would make more than 12 but muffin tin was filled to the top and baking was successful.