Morning Glory Muffin

After trying out many cookbooks and recipes from all sorts of different places I somehow stumbled upon America's Test Kitchen/Cook's Illustrated/Cook's Country cookbooks/tv show/website. My mom and I love cooking from the book so much that we started calling it the bible. It's now a thing in our family, we'll joke about whether or not things are in the bible. So far we have had a ridiculous amount of success with our recipes in comparison to the past. Our only fluke so far was when we mistakenly misread the recipe and baked things at the wrong level in the oven. I know that many people don't enjoy ATK or the show, specifically Chris, but I can't get enough. 

My mom and I decided to make some morning glory muffins, I switched the instructions a bit to make it slightly more convenient

The Ingredients:

• ¾ cup sweetened shredded coconut, toasted 
• ½ cup walnuts, toasted 
• 2¼ cups all-purpose flour
• ¾ cup sugar 
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 (8-ounce) can crushed pineapple 
• 1 Granny Smith apple, peeled, cored, and shredded
• 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly (if using salted- take out salt)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½ cups shredded carrots (2 to 3 medium)
• 1 cup golden raisins 

1. Set oven to 350 degrees (middle position). Grease 12-cup muffin tin. 

2. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Let cool slightly. 

3. Toast coconut and walnuts, then process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.

4. To the pineapple/apple juice, whisk melted butter, cooled juice, eggs, and vanilla until smooth. 

5. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.

6. Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)