Sunrise Muffins
Servings: 12 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.
See This Recipe:
https://cosmopolitancornbread.com/sunrise-muffins/Nutrition
Serving: 1c | Calories: 273kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 407mg | Fiber: 2g | Sugar: 17g
