morning glory muffins

How To Make morning glory muffins

• 1

  Heat oven to 350 degrees F, and grease muffin pan.
• 2

  In a food processor, blend walnuts and coconut until finely ground.
• 3

  Add the flour, sugar, baking soda, baking powder, cinnamon, and salt. Pulse until combined. Transfer to large mixing bowl.
• 4

  Place pineapple and shredded apple in a fine-mesh strainer (do in batches if necessary), and place over a liquid measuring cup. Press the fruit to squeeze the liquid until fruit is somewhat dry. You should have about 1 cup of liquid.
• 5

  Bring juice to a boil in a large skillet over medium-high heat, and cook until reduced to 1/4 cup (about 5 minutes). Transfer to small bowl and et cool slightly.
• 6

  Add butter, vanilla extract and eggs to the juice and whisk together.
• 7

  Stir wet mix into dry flour mix until combined. Add the pineapple, apple, carrots, and raisins. Stir until combined.
• 8

  Divide batter into muffin cups. Bake for about 20-25 minutes, or until toothpick inserted comes out clean.
• 9

  Cool in tin for 10 minutes, then remove and let cool on wire rack.
• 10

  Serve! Goes great with butter or cream cheese spread as well (or nothing). Store in ziplock bag or airtight container for up to 4 days.
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