Our friends wound up hitting a ton of traffic so thankfully I finished the muffins long before they arrived. I tried one when they came out of the oven (you know, just to make sure they were ok) and loved it! The muffins are sweet and have a really warm flavor, thanks to the cinnamon. They were a hit with our friends the next morning too! I think they were pleasantly surprised that all of the flavors worked together. I can definitely see making these again and perhaps trying to make them even healthier by subbing whole wheat flour for some of the all-purpose.
By Tracey
Morning Glory Muffins
from The America’s Test Kitchen Family Baking Book by America’s Test Kitchen
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 3 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 4 medium carrots, peeled and grated (2 cups)
- 1 8-oz can crushed pineapple, drained and pressed dry with paper towels
- 1/2 cup sweetened shredded coconut
- 1/2 cup raisins
- 1 cup walnuts or pecans, toasted and chopped coarse (I omitted)
Directions:
Preheat oven to 375 F. Grease a 12-cup muffin tin (or use paper liners).
Whisk the flour, baking soda, cinnamon and salt together in a large bowl. In a small bowl, whisk the sugar, eggs, melted butter and vanilla together until smooth. Gently fold the sugar mixture into the flour mixture with a rubber spatula until just combined. Fold in the carrots, pineapple, coconut, raisins, and walnuts until just combined.
Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking.
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
