Morning Glory Muffins

Name: Morning Glory Muffins
Yield: Makes 12 muffins
Cuisine: New England
Ingredients: 3/4 cup, sweetened shredded coconut, toasted; 1/2 cup, walnuts, toasted; 2 1/4 cups (11¼ ounces), all-purpose flour; 3/4 cup (5¼ ounces), 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

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Appears in Cook's Country April/May 2011, Cook's Country TV

Desserts or Baked Goods

New England

Fruit

Breakfast & Brunch

Fruits, vegetables, seeds, nuts, and enough spices to fill a rack—clearly, you can have too much of a good thing. For more glorious results, we trimmed this muffin back.

SERVESMakes 12 muffins

TIME1½ hours

has video

WHY THIS RECIPE WORKS

All of the versions of Morning Glory Muffins we tasted were greasy and full of fat. We cut the amount of fat in the original recipe by half, which fixed the problem. We also switched from oil to butter, which vastly improved the flavor. The...

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