Morning Glory Muffins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Morning Glory Muffins might be a recipe you should try. One serving contains 305 calories, 5g of protein, and 7g of fat. For 65 cents per serving, you get a morn meal that serves 12. 1067 people were impressed by this recipe. Head to the store and pick up pineapple in juice, baking soda, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Brown Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is good. Similar recipes are Morning Glory Muffins, Morning Glory Muffins, and Morning Glory Muffins.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 28 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray. 2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses. Transfer the flour mixture to a large bowl and set aside.3. Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup). Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.4. Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple. 5. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.

 

Step by step:

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds.

3. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses.

4. Transfer the flour mixture to a large bowl and set aside.

5. Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup).

6. Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.

7. Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple.

8. Divide the batter evenly between the muffin cups.

9. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking.

10. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.

Nutrition Information:

covered percent of daily need

 

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