Monday, January 16, 2012

Morning Glory Muffins

Recently, I’ve been on a quest to incorporate more veggies into my diet. But when you’re not exactly a veggie-lover, sometimes it’s hard to get the recommended 3 cups a day. Muffins like these are a great trick for my taste buds: moist, sweet, and packed with good-for-you ingredients.

2 ¼ cups all-purpose flour 
2/3 cup sugar
1 ½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¾ tsp salt
½ cup vegetable oil
3 eggs
1 (8-oz) can crushed pineapple, with juices
1 T honey
1 cup shredded carrots
½ cup shredded coconut (sweetened)

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or cooking spray.

In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, beat together oil, eggs, pineapple (with juices), and honey. Gradually stir dry mixture into wet mixture until just combined. Fold in carrots and coconut. Scoop batter into prepared muffin cups, filling about ¾ of the way. Bake for 20-25 minutes until golden brown and toothpick inserted in the middle comes out clean.

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