Morning Glory Muffins
 
 
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Ingredients
  • 2 ½ cups cake flour
  • ½ tsp salt
  • 2 ½ tsp baking powder
  • Pinch of nutmeg
  • ⅛ teaspoon cinnamon
  • ⅓ cup sugar
  • ½ cup oil
  • ½ cup butter, at room temperature
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup raisins plus ¼ cup boiling water
  • 1 cup pineapple chunks, pureed
  • 1 cup grated carrot
  • ½ cup unsweetened shredded coconut
  • 1 cup grated zucchini (1 medium zuchinni)
Directions
  1. Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
  2. Place pineapple chunks and juices into a food processor. Process until smooth.
  3. Place raisins into a bowl and add boiling water. Stir and set aside.
  4. Place flour, salt, baking powder, cinnamon and nutmeg into a bowl. Stir to combine and set aside.
  5. Place sugar, oil, butter and vanilla into the bowl of a stand mixer. Beat for 4 minutes on medium high speed until doubled in volume and pale in color.
  6. Add eggs one at a time, beating after each addition.
  7. Add half of the flour mixture and stir until just combined.
  8. Add the pineapple puree, raisins (including the liquid), carrots, zuchinni and coconut. Stir until just combined.
  9. Add remaining flour mixture and stir until just combined.
  10. Fill muffin liners three-quarters of the way full. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean and muffins are spring to the touch.
  11. Remove from oven and allow to cool in pan for 2 minutes. Remove from pan and cool on cooling rack. These muffins can be stored in the fridge or placed in Ziplock bag and frozen for up to 3 months.
  12. Makes 21 to 24 muffins
Recipe by Borrowed Delights at http://borroweddelights.com/morning-glory-muffins/