Food Network Magazine - (02)February 2020

weekend

cooking

PRO TIP Brush the tops of the muffin

pans with oil and the muffins will be

easier to remove.

MORNING GLORY MUFFINS ACTIVE: 25 min l TOTAL: 1 hr l MAKES: 14 to 16 muffins

1 cup vegetable oil, plus extra
for the pan (see tip)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled
and grated on a box grater
1 Granny Smith apple, unpeeled
and grated on a box grater
1 (8-ounce) can crushed pineapple,
drained
½ cup pecans, roughly chopped
½ cup sweetened shredded coconut
½ cup raisins
2¼ cups all-purpose flour
1¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

1.Preheat the oven to 350 ̊ and arrange

two racks evenly spaced in the oven.

Line two muffin pans with paper muffin cups.

2.In a large bowl, whisk together the eggs,

oil and vanilla. Add the carrots, apple,

pineapple, pecans, coconut and raisins

and stir together. In a medium bowl, sift

together the flour, sugar, cinnamon, baking

soda and salt. Add the dry ingredients

to the wet ingredients and stir just until

combined. Scoop the batter with a standard

(2¼-inch) ice cream scoop (I use rounded

scoops of batter) into the prepared muffin

cups. Bake for 30 to 35 minutes, until a

toothpick comes out clean. Place the pans

on a baking rack to cool and serve the

muffins warm or at room temperature.

You can

make the batter

a day ahead,

refrigerate it, then

scoop and bake

the muffins in the

morning.

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 69