Thursday, March 7, 2013

Morning Glory Muffins

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We are a muffin loving family. Eating only one muffin at a time is a rare thing in this household. And as for those cute little mini muffins? Waste of time! My boys wont even believe they've eaten the equivalent to a large muffin until they've had about 10.
Because of our muffin love I'm always looking for healthier muffin options. While this isn't the healthiest you'll find it has carrots in it... so I feel like that's a small victory (and they are so good!)

Morning Glory Muffins
2 1/4 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/4 cups sugar
3 eggs
8 tbsp (1 stick/ 1/2 cup) butter, melted and cooled
1 tsp vanilla extract
4 medium carrots, peeled and grated
1, 8oz can crushed pineapple, drained and pressed dry with paper towels
1/2 cup shredded coconut
1 cup walnuts or pecans, chopped
1/2 cup raisins (optional)

Preheat oven to 375.
Whisk flour, baking soda, cinnamon and salt together in a large bowl. In a small bowl whisk the sugar, eggs, melted butter and vanilla until smooth. Fold the sugar mixture into the flour mixture until is just combined. Fold in the carrots, pineapple, coconuts, nuts and raisins until just combined.
Scoop batter into greased or paper cup lined muffin tins and bake until a tooth pick comes out with a few crumbs on it, roughly 25-30 minutes.
Let the muffins cool in the pan for 5 minutes and then remove from pan and allow to cool on a cooling rack.

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