These muffins are a great start to any day – they are always delicious right out of the oven, but if possible, even better the next day.
1 1/2 cups sugar
2 1/4 cups unbleached flour
1 tbsp. cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup shredded, sweetened coconut
3/4 cup dried fruit – cranberries, blueberries or raisins
1 large apple, peeled and grated
1 cup minced pineapple (or canned, crushed, if you want to make it easier!)
2 cups grated carrots
1/2 cup chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
Preheat oven to 350 – bake in the lower 1/3 of the oven
Whisk together: sugar, flour, cinnamon, baking soda and salt in large bowl.
Add coconut, dried fruit, apple, pineapple, carrots and nuts – stir well.
In a separate bowl whisk the eggs with oil and vanilla. Pour into the bowl with dry ingredients and stir until blended.
Spoon batter into muffins tins – either lined with muffin cups or greased well. Fill to the brim.
Bake for 35 minutes or until a toothpick comes out clean.
Cool in the pan for about 10 min before removing.