Sunrise Muffins

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, and then enjoy warm or room temperature.

Sunrise Muffins

Constance Smith - A Good Life Farm

With apple, carrot, pineapple and more, these fantastic breakfast muffins will get you started on your day.

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Prep Time 15 mins

Cook Time 26 mins

Total Time 41 mins

Course Breakfast or Brunch Foods

Servings 12 muffins

Calories 273 kcal

Ingredients

  

1x2x3x

• 8 ounces crushed pineapple, with juice
• 1 apple, shredded
• 2 large carrots, shredded
• 2 ¼ c all-purpose flour
• ¾ c sugar
• 1 ½ tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon
• 1 stick, 1/2 cup butter, melted & slightly cooled
• 3 large eggs
• 1 ½ tsp vanilla
• 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

Serving: 1cSodium: 407mgSugar: 17gFiber: 2gCholesterol: 67mgCalories: 273kcalPolyunsaturated Fat: 6gSaturated Fat: 6gFat: 12gProtein: 5gCarbohydrates: 37g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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