I'm a big muffin maker so I'm always looking for new and interesting baked goods options. This is my adaptation of a recipe I found at Earthbound Farm's website . They write that their culinary consultant developed this treat in the '70s when she was chef and owner at Morning Glory Café on Nantucket Island. I'm here to say there's a reason this recipe has stuck around for so long. The muffins are delicious -- moist, flavorful and, in our house, gone all too quickly.
Makes 24 muffins.
Ingredients
- 1 cup sugar (or 2/3 cup honey)
- 2 1/4 cups all-purpose flour or whole wheat pastry flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 3/4 cup unsweetened dried cranberries
- 1 apple (peeled, cored and grated)
- 1 cup frozen pineapple chunks (thawed, drained, and chopped) or canned crushed pineapple (drained)
- 2 cups grated carrots
- 3 eggs
- 1 cup coconut oil
- 1 tsp. pure vanilla extract
*can also add shredded coconut and chopped nuts or substitute raisins or other dried fruit for the cranberries
Instructions
- Preheat oven to 350º F.
- Mix together sugar, flour, cinnamon, baking soda, and salt in a large bowl. Add the fruit and carrots, and stir to combine.
- In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
- Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.
- Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
