|3/4||cup||brown sugar, light||*|
|2 1/4||cups||flour, unbleached all-purpose|
|1||large||apple||peeled and shredded*|
|1||cup||pineapple, canned, crushed||drained, reserving 1/4 cup juice*|
|1/4||cup||pineapple juice||reserved from canned pineapple|
Preheat to 350 degrees F. Spray muffin tins with non-stick cooking spray.
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.
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.
Spoon the batter into muffin tins, filling each full.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
First published: 2010-10-24 last updated: 2013-10-05
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