Morning Glory Muffins

Makes 18 muffins


2-1/4 cups flour, all-purpose

1/2 cup pecans, whole or pieces

3/4 cup sugar

1-1/2 tsp. baking soda

1/2 tsp. baking powder

3/4 tsp salt

1-8 oz. can crushed pineapple

2 medium carrots, shredded

1 apple, shredded

8 Tbsp. (1 stick) butter

2 Tbsp. molasses

3 eggs

1 tsp vanilla

1 cup golden raisins


Preheat oven to 350, while preheating, toast pecans and coconut in a shallow baking dish (about 10-15 minutes). Combine flour, all but 2 Tbsp of the sugar, baking soda, baking powder, and salt in a large bowl. Once toasted, chop pecans and coconut into small pieces.

Grate carrots and apple into a colander placed over a microwave-proof bowl. Sprinkle with 2 Tbsp sugar and mix. Add crushed pineapple. Allow to strain for 5 minutes. Then press firmly with a potato masher and strain as much juice as possible. Microwave juice on high for 5 minutes, uncovered. Add butter, microwave another 2 minutes, covered, then 3 minutes covered.

Add carrot mixture to butter and condensed juice, stir. Stir in molasses, eggs, vanilla, and raisins. Do not over mix. Scoop into lined muffin tin. Sprinkle tops with white sugar. Bake at 350 for 28 minutes or until a toothpick, inserted in the center, comes out clean.