{Morning Glory Muffins}
3/4 cup sweetened shredded coconut, toasted
1/2 cup cup walnuts, chopped and toasted
2 1/4 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
3/4 teaspoon salt
1 (8 ounce) can crushed pineapple
1 Granny Smith apple, peeled, cored, and shredded
8 tablespoons (1 stick) unsalted butter
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1 cup dark or golden raisins
Preheat oven to 350 degrees. Grease 12-cup muffin tin. Mix coconut, nuts, flour, sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Place pineapple and shredded apples in a strainer over a measuring cup. Press fruit until dry (juice should measure about 1 cup). Bring juice to boil in a large skillet and reduce to 1/4 cup. Cool slightly. Add butter to melt. Stir in cooled juice and butter, as well as eggs and vanilla, to dry mixture until combined. Add pineapple-apple mixture, carrots, and raisins. Divide batter evenly between the muffin cups. Bake until toothpick inserted comes out clean, between 24 - 28 minutes. Cool in tin for 10 minutes. Then turn out onto wire rack. Serve warm.
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Don't Microwave Your Honey!
It is natural for honey to crystalize, but do not put it in the microwave to reconstitute it. Do this instead!
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