With apple, carrot, pineapple and more, these fantastic breakfast muffins will get you started on your day.
To begin, line a standard muffin pan with papers and set it aside.
Preheat your oven to 350 degrees.
Core an apple. I used Red Delicious, but you could also use a Granny Smith. Once it is cored, shred the apple with a grater.
Put the shredded apple into a sieve over a dish to catch the liquid.
Add in 8 ounces of crushed pineapple with the liquid.
Press the juice out of the fruit. Using the bottom of a small dish works great.
Set the fruit aside. Take the juice and pour it into a small saucepan. Bring the juice to a boil and let it cook down to 1/4 cup. Then let it cool. You can let it do this while you continue with the recipe. To cool the juice concentrate quickly, pour it into a shallow dish and set it in your freezer for a few minutes.
Then in the same little pan, melt one stick (1/2 cup) of butter.
Shred 2 large Carrots. Set aside.
In a bowl, combine 2 1/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon salt and 1 teaspoon cinnamon. Stir them all together.
In a mixing bowl, combine the melted, cooled butter and 1 1/2 teaspoon vanilla extract.
3 Eggs
And the cooled juice concentrate.
Mix it all together.
Mix in the dry mixture, about half at a time. Mix until just combined.
Finely chop up about 1/2 cup of Pecans.
Add the pecans, pineapple, apple, and carrots to the batter and stir them in.
Scoop the batter into the muffin cups.
These muffins don’t rise a great deal, so it is okay to fill them right to the top.
Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool a little bit. Enjoy warm or at room temperature.
Sunrise Muffins
Ingredients
- 8 ounces crushed pineapple, with juice
- 1 apple, shredded
- 2 large carrots, shredded
- 2 ¼ c all-purpose flour
- ¾ c sugar
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ c butter, melted & slightly cooled
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- ½ c pecans, finely chopped
Instructions
- Preheat oven to 350 degrees. Line a standard muffin pan with papers or grease the pan.
- In a dish with a sieve, drain the pineapple and shredded apple, pressing as much juice as possible into the dish. Set the fruit aside and pour the juice into a small saucepan. Bring the juice to a medium boil, and cook it down to ¼ cup. Allow the juice to cool.
- Melt the stick of butter and allow it to cool as well.
- Meanwhile, in a bowl combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a mixing bowl, whisk together the melted butter, juice, eggs, and vanilla until combined.
- Gradually mix in the dry ingredients, in two batches, until just mixed.
- Stir in the chopped pecans, carrots, pineapple, and apple.
- Scoop the batter into the muffin tin. It is okay to fill the cups, as these do not rise a great deal.
- Bake 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy warm or room temperature.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Those look amazing!!!
Thank you Cameron!
This recipe sounds so good. I need to take muffins to a group of friends next month so this will be the one I take.
By the way loved the pictures you put on the blog!!! They was amazing!
Thanks for all the extras you put on your blog. :)