Morning Glory Muffins
½ cup canola oil or another neutrally flavored oil, plus more for the pan
1/3 cup raisins
¾ cup walnut pieces
½ cup unsweetened shredded coconut
1¾ cups whole-wheat pastry flour (may substitute 1 cup regular whole-wheat flour plus ¾ cup all-purpose flour)
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground ginger
A generous ¾ cup light brown sugar
2 large eggs
One 8-ounce can crushed pineapple with juice (1 cup)
2 medium carrots, peeled and shredded (1 cup)
½ cup peeled, shredded green/tart apple
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Brush the wells of a regular muffin pan with oil.
Place the raisins in a small bowl and pour hot water over them to cover. Allow the raisins to soak as you prepare the remaining ingredients.
Arrange the walnuts and coconut on a baking sheet in a single layer; toast them for about 4 minutes, until they are fragrant and lightly browned. Let cool.
Whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger in a medium bowl. Whisk together the ½ cup of oil, the brown sugar and eggs in a separate mixing bowl until creamy and well combined, then whisk in the pineapple and its juice.
Drain the raisins, discarding the liquid. Stir them into the pineapple mixture; then, stir in the carrot, apple, vanilla extract and the toasted coconut and walnuts. Add the flour mixture, stirring just until it is incorporated, to form a batter.
Divide the batter evenly among the wells of the muffin pan; bake (middle rack) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Transfer the pan to a wire rack to cool for 5 minutes, then remove the muffins from the pan, placing them directly on the rack to cool completely.
Serves 12
Nutrition: Per serving: 310 calories, 4 g protein, 37 g carbohydrates, 18 g fat, 3½ g saturated fat, 35 mg cholesterol, 170 mg sodium, 4 g dietary fiber, 20 g sugar
From nutritionist and cookbook author Ellie Krieger