Morning Glory Muffins
From Mastering the Art and Craft Baking&Pastry
The Culinary Institute of America
Makes 1 dozen muffins
all-purpose flour 14oz. 397g
Sugar 12 1/4 oz 347 g (I used a combination of 1/4 cup raw sugar and 2 tablespoons pineapple juice)
Ground cinnamon 1 tsp 2g
Baking soda 2 1/4 tsp 9g
Salt 1/4 tsp 1.25g
Coconut, shredded 3 1/2 oz 99g
Raisins (I used golden raisins) 5 1/2 oz 156g
Carrots, grated 5 1/2 oz 156g
Apples, grated 7 oz 198g
Pineapple, crushed, drained 5 1/2 oz 155g
Walnuts, toasted, crushed 2 3/4 oz 78g
Eggs 8 oz 227g
Vegetable oil 7 1/2 FL. oz 225g
Vanilla extract 1 tsp 5 mL
Rolled oats, as needed
1. Coat the muffin tins with a light film of fat or use appropriate paper liners.
2. Sift together the flour, sugar, cinnamon, baking soda, and salad. Blend the coconut, raisins, carrots, apples, pineapple, and walnuts into the sifted dry ingredients.
3. Combine the eggs, oil, and vanilla.
4. Blend the dry ingredient mixture into the egg mixture.
5. Scale 4 1/2 oz/128 g batter into the prepared muffin tins, filling them three-quarters full. Gently tap the tins to release any air bubbles. Sprinkle rolled oats over the top of each muffin.
6. Bake at 375°F/ 191°C for 30 minutes, or until a skewer inserted near the center of a muffin comes out clean.
7. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.
From Mastering the Art and Craft Baking&Pastry
The Culinary Institute of America
Makes 1 dozen muffins
all-purpose flour 14oz. 397g
Sugar 12 1/4 oz 347 g (I used a combination of 1/4 cup raw sugar and 2 tablespoons pineapple juice)
Ground cinnamon 1 tsp 2g
Baking soda 2 1/4 tsp 9g
Salt 1/4 tsp 1.25g
Coconut, shredded 3 1/2 oz 99g
Raisins (I used golden raisins) 5 1/2 oz 156g
Carrots, grated 5 1/2 oz 156g
Apples, grated 7 oz 198g
Pineapple, crushed, drained 5 1/2 oz 155g
Walnuts, toasted, crushed 2 3/4 oz 78g
Eggs 8 oz 227g
Vegetable oil 7 1/2 FL. oz 225g
Vanilla extract 1 tsp 5 mL
Rolled oats, as needed
1. Coat the muffin tins with a light film of fat or use appropriate paper liners.
2. Sift together the flour, sugar, cinnamon, baking soda, and salad. Blend the coconut, raisins, carrots, apples, pineapple, and walnuts into the sifted dry ingredients.
3. Combine the eggs, oil, and vanilla.
4. Blend the dry ingredient mixture into the egg mixture.
5. Scale 4 1/2 oz/128 g batter into the prepared muffin tins, filling them three-quarters full. Gently tap the tins to release any air bubbles. Sprinkle rolled oats over the top of each muffin.
6. Bake at 375°F/ 191°C for 30 minutes, or until a skewer inserted near the center of a muffin comes out clean.
7. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.