Morning glory muffins

19 Jun

Because “morning glory” are not the words usually used to describe Monday mornings, I decided to bake these muffins, found on the Bitten Word, to bring to work tomorrow.

They are fairly time-intensive and have a few random ingredients, but so very worth the effort!

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Makes 12 muffins (note: I made small muffins and got 24 out of the recipe)

Don’t throw away the juice from the can of pineapple; you’ll need it. To toast the coconut and walnuts, place them in a dry skillet over medium heat and cook, stirring occasionally, until they’re golden, about 5 minutes. Cool before grinding them. We prefer golden raisins here, but ordinary raisins will work, too.


¾ cup sweetened shredded coconut, toasted
½ cup walnuts, toasted
2¼ cups all-purpose flour
¾ cup sugar
1½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
¾ teaspoon salt
1 (8-ounce) can crushed pineapple
1 Granny Smith apple, peeled, cored, and shredded
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
3 large eggs
1 teaspoon vanilla extract
1½ cups shredded carrots (2 to 3 medium)
1 cup golden raisins


Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.

Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.

Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)


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