Morning Glory Muffins
Breakfast, Brunch, Snack
Lord Byron's Kitchen
shredded unsweetened coconut
canned crushed pineapple and juice,
do not drain!
granny smith apple,
peeled and shredded
melted and cooled
Preheat your oven to 350 degrees.
Grease the top of a 12-cup muffin tin (to prevent the muffin tops from sticking) and line with paper or silicone liners.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, baking powder, and salt.
In a separate bowl, add the pineapple with the juice, the shredded carrots, apple, melted butter, vanilla, walnuts, and whisked eggs. Fold together until incorporated.
Slowly add the flour mixture into the wet ingredients and mix together.
Fill the muffin liners about 3/4 way full. These muffins will rise slightly, but not too much because of how dense and moist the batter is.
Bake for 24-28 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
Serve warm or keep in an airtight container on your counter top for up the three days.