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Categories:
butter flour sugar ground cinnamon baking soda salt pineapple carrots crisp apple raisins coconut pecans eggs canola oil vanilla
Viewed: 38 - Published at: 5 years agoIngredients
- Butter, for greasing the muffin cups (unless using cupcake liners)
- 2 1/4 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple, drained
- 2 cups finely grated carrots (from about 6 carrots; see Notes)
- 1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated (see Notes)
- 3/4 cup raisins
- 1/2 cup shredded, sweetened coconut
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 1 cup canola oil
- 1 teaspoon pure vanilla extract
Method
- Position a rack in the lower third of the oven and preheat the oven to 350F.
- Butter 16 standard-size muffin cups or line them with cupcake liners (see Notes)
- Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine.
- Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
- Place the eggs, oil, and vanilla in a small bowl and whisk to combine well.
- Add the egg mixture to the flour mixture and stir until just combined.
- Spoon batter into the prepared muffin cups, filling them almost to the brim.
- Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
- Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes.
- Remove the muffins from the pan to finish cooling.
- The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.
