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MORNING GLORY MUFFINS TEST KITCHEN

Morning Glory Muffins

2/2005
ONLY BKAE FOR 24-25 MINUTES!!!!!!!!!!

These sweet, moist muffins are loaded with fruit (coconut, raisins, and pineapple) as well as nuts. Make sure to remove the excess moisture from the canned pineapple or the muffins will be gummy.

Makes 12 2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon table salt

1 1/4 cups sugar

3 large eggs

8 tablespoons unsalted butter (1 stick), melted and cooled

1 teaspoon vanilla extract

4 carrots , peeled and grated (2 cups)

1 (8-ounce) can crushed pineapple , drained and pressed dry with paper towels

1/2 cup sweetened shredded coconut

1/2 cup raisins

1/2 cup walnuts or pecans, toasted and coarsely chopped

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.

2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter.

3. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.

4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

THESE ARRE DELICIOUS BUT COULD USE A TAD MORE SUGAR

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