Ingredients
1/2 c seedless raisins
1/3 c walnut halves, toasted, and coarsely chopped
2 c unbleached ap flour
1/2 c granulated sugar
2 1/4 t cinnamon
1 1/2 t baking soda
1/4 t salt
1 med carrot, grated
1 Granny Smith apple, peeled, cored, and grated
3/4 c chopped pineapple
3 eggs
1/4 c canola oil
6 T unsalted butter, melted
1 T fresh squeezed lemon juice
1 t pure vanilla extract
1/2 c shredded unsweetened coconut
1/3 c coarse raw sugar
Preparation
Preheat oven to 350. Grease muffin tin with canola oil or cooking spray. Place raisins in small bowl and cover with hot tap water. Let sit for 10 min, then drain and squeeze out excess liquid by hand. Sift flour, sugar, cinnamon, baking soda and salt into medium bowl. In a separate bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla and coconut and mix with wooden spoon until combined. Add dry ingredients stirring until just moistened. Do not over mix. Scoop batter into prepared muffin tin, filling cups to the top, Sprinkle with raw sugar and bak for 40-45 min. Finished muffins will be deep brown. Let cool 20 min, then slide fork down side of each cup and gently lift out of pan.
