Another Morning Glory Muffin
A hearty muffin with lots of flavor.
brown sugar, light
unbleached all-purpose flour
peeled and shredded
pineapple, canned, crushed
drained, reserving 1/4 cup juice
reserved from canned pineapple
Preheat to 350℉ (180℃). 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 to 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.