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.
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