I am a huge fan of breakfast. Huge. And I like a little variety in my breakfast routine, because let's face it, you can only eat cereal or toast so many times in one week. Fortunately, you can make muffins a million and one ways. This is just another example of that.
I have made Morning Glory muffins before but these put those to shame. This recipe created moist but perfectly dense breakfast (or anytime) muffins. The nuts, raisins, carrots, and pineapple all work so well together. I even put a few in the freezer to pull out so that I have some of that variety in the future!
Morning Glory Muffins
from America's Test Kitchen
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups sugar
3 large eggs
1 stick unsalted butter, melted & cooled
1 tsp. vanilla extract
4 carrots, peeled and grated - about 2 cups
1 8 oz. can crushed pineapple, drained and dried on paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup walnuts or pecans, toasted and chopped
1. Preheat the oven to 375 degrees and coat a muffin tin with non-stick spray.
2. In a large bowl, mix the flour, baking soda, cinnamon, and salt together.
3. In another bowl, whisk the sugar, eggs, melted butter, and vanilla together until smooth.
4. Carefully add the egg mixture to the flour mixture and fold with a rubber spatula until just combined.
5. Add in the carrots, pineapple, coconut, raisins, and walnuts. Mix carefully.
6. Divide the batter evenly into the muffin tin. Bake until golden and an inserted toothpick comes out with only a few crumbs attached, 22-27 minutes.
7. Cool in pan for about 5 minutes before transferring to a rack.