Page 75 - Food Network (January 2020)
P. 75
weekend
cooking
MORNING GLORY MUFFINS ACTIVE: 25 min l TOTAL: 1 hr l MAKES: 14 to 16 muffins
1 cup vegetable oil, plus extra 1. Preheat the oven to 350˚ and arrange
for the pan (see tip) two racks evenly spaced in the oven.
3 extra-large eggs Line two muffin pans with paper muffin cups.
You can
2 teaspoons pure vanilla extract 2. In a large bowl, whisk together the eggs,
make the batter
2 cups grated carrots, unpeeled oil and vanilla. Add the carrots, apple,
a day ahead,
and grated on a box grater pineapple, pecans, coconut and raisins refrigerate it, then
1 Granny Smith apple, unpeeled and stir together. In a medium bowl, sift scoop and bake
and grated on a box grater together the flour, sugar, cinnamon, baking the muffins in the
1 (8-ounce) can crushed pineapple, soda and salt. Add the dry ingredients morning.
drained to the wet ingredients and stir just until
½ cup pecans, roughly chopped combined. Scoop the batter with a standard
½ cup sweetened shredded coconut (2¼-inch) ice cream scoop (I use rounded
½ cup raisins scoops of batter) into the prepared muffin
2¼ cups all-purpose flour cups. Bake for 30 to 35 minutes, until a
1¼ cups sugar toothpick comes out clean. Place the pans PRO TIP Brush the tops of the muffin
1 tablespoon ground cinnamon on a baking rack to cool and serve the pans with oil and the muffins will be
2 teaspoons baking soda muffins warm or at room temperature. easier to remove.
1 teaspoon kosher salt
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 69
