Morning Glory Muffins

Morning Glory Muffins

Photo by Tom McCorkle for The Washington Post

These better-for-you muffins deliver “morning glory” flavors from shredded carrot, coconut and apple, plus sweet raisins, a hint of pineapple and a crunch of walnuts.

 

Ingredients

1/2 cup canola oil or another neutrally flavored oil, or more for the pan as needed
1/3 cup raisins
3/4 cup walnut pieces
1/2 cup unsweetened shredded coconut
1 3/4 cups whole-wheat pastry flour (may substitute 1 cup regular whole-wheat flour plus 3/4 cup all-purpose flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
Generous/mounded 3/4 cup light brown sugar
2 large eggs
8 ounces canned crushed pineapple with juice (1 cup)
2 medium carrots, peeled and shredded (1 cup)
1/2 cup peeled, shredded green/tart apple
1 teaspoon vanilla extract
 
Directions
 

Preheat the oven to 350 degrees. Brush the wells of a regular muffin pan with oil, or use paper baking cup liners.

Place the raisins in a small bowl and pour hot water over them to cover. Allow the raisins to soak as you prepare the remaining ingredients.

Arrange the walnuts and coconut on a baking sheet in a single layer; toast them for about 4 minutes, until they are fragrant and lightly browned. Let cool.

Whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger in a medium bowl. Whisk together the 1/2 cup of oil, the brown sugar and eggs in a separate mixing bowl until creamy and well combined, then whisk in the pineapple and its juice.

Drain the raisins, discarding the liquid. Stir them into the pineapple mixture; then stir in the carrot, apple, vanilla extract and the toasted coconut and walnuts. Add the flour mixture, stirring just until it is incorporated, to form a batter.

Divide the batter evenly among the wells of the muffin pan; bake (middle rack) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Transfer the pan to a wire rack to cool for 5 minutes, then remove the muffins from the pan, placing them directly on the rack to cool completely.

Makes 12 servings

Per serving: Calories 310; Total Fat 18; (Sat Fat 3g); Protein 4g; Carb 37g; Fiber 4g; Cholesterol 35mg; Sodium 170mg; Total Sugar 20g

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