Morning Glory Muffins

Morning glory muffins are the classic fruit cakes long lost cousin, however ended up much better tasting and enjoyable to eat. However do not let that scare you away so quick. Morning glory muffins are probably one of those muffins your grandmother would make when you were a little kid and  still be considered timeless and are still very enjoyable today. Morning glory muffins are loaded with all sorts of fruits and vegetables, from carrots to apples, pineapple to raisins to name a few. The muffins  are very savory but does have sweetness and are moist, especially when eaten warm. They are the perfect on the go treat and a great way to get a picky kid to eat his or her fruits and vegetables. Check out the recipe below in post.

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In a food processor, add the coconut and walnuts. Pulse until the coconut and walnuts are ground fine. 

Pour the coconut mixture into a bowl. Add the flour, sugar, baking soda, cinnamon, baking powder and salt. Stir until all combined.

Peel and core the apple then shred it with a grader. Place a bowl under a wire mesh strainer. Add the apple and pineapple with the juice. Press the apple and pineapple dry. There should be about 1 cup of liquid in the bowl. Add the liquid into a sauce pan and let cook over medium heat until reduced to about ¼ cup. Remove from heat and add the butter to the juice. Let the butter melt and let cool slightly, About 5 minutes

In a bowl, whisk the eggs, juice with butter and vanilla until smooth. Stir into the dry ingredients until just combine. 

Fold in the apple/pineapple mixture, carrot and raisins. Divide the batter between the 12 muffin cups evenly. Bake for 20-25 minutes or until a tooth pick comes out clean. Let cool for 10 minutes in muffin tin then remove and serve warm. Muffins will last 3-4 days in airtight container.

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