Not exactly what we have here at the Unicorn, but close enough to satisfy your cravings for our most popular muffin. This is for those days when you guys buy us out by 10am! This comes from a lovely blog called Roost. Check out the original entry here.
Morning Glory Muffins
- 1/2 cup seedless raisins
- 1/3 cup walnut halves
- 2 cups all purpose flour (I used 1 cup AP and 1 cup whole wheat)
- 1/2 cup granulated sugar (I only used 1/4 cup)
- 2 1/4 tsp cinnamon
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 medium carrot, grated
- 1 Granny Smith apple, peeled and grated
- 3/4 cup chopped pineapple
- 3 eggs
- 1/4 cup canola oil
- 6 TBSP unsalted butter, melted
- 1 TBSP freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1/2 cup shredded, unsweetened coconut
Preheat oven to 350F. Oil or butter your 12 cup muffin tin.
Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside.
Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.
Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.
In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined.
Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix. Scoop batter into oiled muffin tin, filling the cups to the top.
Bake on the center rack of the oven for 40-45 minutes. Let cool for 20 minutes, then slide a fork down the sides of each muffin and gently lift it from the pan.
Makes One Dozen.