Morning Glory Muffins
Created by Mikekey on September 1, 2015
- Servings: 16
- Prep Time: 20m
- Cook Time: 25m
- Recipe #20838
Ingredients
- 3/4 cup light brown sugar
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 3/4 cup dried cranberries
- 1 large apple (peeled, cored and shredded)
- 1 cup crushed pineapple (canned, drained, reserving 1/4 cup juice)
- 2 cups grated carrot
- 1/2 cup pecans, coarsely chopped
- 3 large eggs
- 3/4 cup oil (vegetable oil)
- 1 teaspoon vanilla extract
- 1/4 cup pineapple juice (reserved from canned pineapple)
How to Make
-
Step 1: Preheat to 350℉ (180℃). Spray muffin tins with non-stick cooking spray.
-
Step 2: Whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, dried cranberries, apple, pineapple, carrots, and nuts, and stir to combine.
-
Step 3: In a separate bowl, whisk the eggs with the oil, vanilla and reserved juice. Pour into the bowl with the dry ingredients and blend well.
-
Step 4: Spoon the batter into muffin tins, filling each full.
-
Step 5: Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
-
Step 6: Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Nutritional Facts
- Serving Size: 1 (95.1 g)
- Calories 257.3
- Total Fat - 14.7 g
- Saturated Fat - 2.7 g
- Cholesterol - 39.1 mg
- Sodium - 257.4 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 2.2 g
- Sugars - 12.6 g
- Protein - 3.8 g
- Calcium - 23.9 mg
- Iron - 0.7 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg