Yeah, I know I already posted a muffin recipe this week. I'm going to post another one next week too. What can I say, I'm on a jag. It's a good jag, though. And not even a crazy sweet one (although the recipe uses 1 C sugar, it's for 20 muffins so you're only getting about 2 tsp per muffin; it's not sainthood, no, but it's not dessert either). Also, there are fruits and vegetables involved. Come on, that's righteous, right?
These do contain foods that are "chunky," by which my children mean that they have more texture than 'blah.' I didn't care. I was willing to eat them all. For the record, they keep for about 3 days at room temperature and freeze quite well.
Morning Glory Muffins
Adapted from ezrapoundcake
Makes about 20 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Cost: $3.60 with nuts. About $1.00 less without
(whole wheat flour: .20, flour: .10, sugar: .15, coconut: .25, raisins: .25, apple: .30, pineapple: 1.00, walnuts--I didn't use, but I'm guessing 1.00, eggs: .20, oil: .15)
1 1/4 C whole wheat flour
1 C all-purpose flour
1 C sugar
1 Tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded, sweetened coconut
3/4 C raisins or cranberries (optional)
1 large apple, peeled and grated
1 C crushed pineapple, drained (about on 15 oz. can, drained)
2 C grated carrots
1/2 C chopped pecans or walnuts (optional)
1 C vegetable oil
1 tsp vanilla extract
Preheat oven to 350 and line your muffin tins.
Whisk together flour, sugar, cinnamon, baking soda and salt.
Add coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine. (I shredded my carrots and apple in the food processor, which was speedy. If you've got a food processor, you could probably use fresh pineapple too and just sort of puree it in the food processor before you change it to 'shred.')
Add eggs, oil and vanilla. Blend well.
Spoon batter into muffins tins. Bake about 17-25 minutes or until a knife comes out clean.