Tempted yet?? I thought so...ok, Here we go!
What You'll Need:
2 1/4 cups all-purpose flour (I use unbleached, unenriched but any type works.)
1 cup sugar (You could do 1/2 brown & 1/2 white if you prefer)
1 tbsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1 can (8oz) crushed, drained pineapple
2 cups grated carrots (about 6 carrots
1 large apple grated (I used a Granny Smith, but Fuji or Gala work nicely3/4 cup raisins
1/2 cup shredded coconut
1/2 cup coarsely chopped walnuts (pecans are also wonderful)
3 large eggs
1 cup canola oil
1 tsp pure vanilla extract
How to Make:
1. Preheat oven to 350 and line your muffin pan with 16 cupcake papers
2.In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Then add the pineapple, coconut, carrots, apples, raisins, and walnuts. Stir with a wooden spoon until just combined.
3. In a small bowl, whisk together the 3 eggs, canola oil, and vanilla extract.
5. Using a mini ice cream scooper, spoon the batter into the cupcake papers filling them to the brim.
6. Bake for about 30-40 minutes. Mine were done in 30 minutes. Just be sure a toothpick comes out clean from the center of the muffins. Let them cool on a cooling rack for about 10 minutes before taking them out.
At this point, you should be salivating...at the very LEAST, your kitchen should smell amazing...AND you should be salivating. Go on, eat one! I may be biased, but I think they taste amaaazing with an iced,double tall soy latte. Just sayin'.