I love whipping up these muffins come Saturday morning. It's the perfect recipe to use up all the odds and ends in your pantry and crisper drawer. And with Fall around the corner, it's just the right season for tossing carrots, apples, and pecans into the mix!
Crushed pineapple, shredded carrots and juicy apples help keep these muffins nice and moist. The muffins are also jam-packed with great texture. Delightful chew from the raisins and coconut. Crunch factor from the pecans and turbinado sugar.
Kitchen Sink Muffins make the perfect addition to your next brunch buffet. Or perhaps piled high in a neat little gift basket for an expecting girlfriend.
Kitchen Sink Muffins
Ingredients
· 1 cup vegetable oil
· 3 eggs
· 2 tsp vanilla extract
· 1 ¼ cup sugar
· 2 cups carrots, grated
· 1 apple, grated
· 8oz crushed pineapple
· 2 ¼ cup flour
· 1 tbsp cinnamon
· 2 tbsp baking soda
· 1 tsp salt
· ½ cup pecans, chopped
· ½ cup shredded coconut
· ½ cup raisins
· ¼ turbinado sugar
Preheat oven to 350F.
In a large bowl, whisk together the oil, eggs, and vanilla. Add the sugar. Fold in the carrots, apple and crushed pineapple. Gradually add the flour, cinnamon, baking soda and salt. Mix until just combined. Fold in the pecans, coconut and raisins.
Grease paper liners in a muffin pan. Fill each liner two-thirds full with muffin batter. Sprinkle turbinado sugar over the top of each muffin.
Bake for 30 minutes or until a toothpick inserted comes out clean. Remove muffins from the pan and cool on a wire rack.
Makes 16-18 muffins
Gluten Free Friendly!
Substitute the flour for a GF flour blend. I recommend Cup4Cup for this recipe. Double check your ingredient labels on the nuts and dried fruit to ensure they are manufactured in a GF facility.
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