It seems unlikely that this long and varied list of ingredients would come together and taste like cake, but it works and is one of the tastiest muffins you’ll find. The first time I had one, I was blown away at this nubby mass of goodness.
| ||5 || oz. (1 cup) unbleached all-purpose flour |
| ||½ || cup superfine sugar |
| ||¼ || cup shredded coconut, unsweetened |
| ||¼ || cup whole pecans |
| ||½ || tsp. baking powder |
| ||¼ || tsp. ground cinnamon |
| ||¼ || tsp. sea salt |
| ||~ || Pinch of ground mace (optional) |
| ||¾ || cup peeled and grated carrots |
| ||½ || cup peeled and grated apple (Gala or Fuji) |
| ||½ || cup finely chopped dried pineapple |
| ||6 || Tbsp. rice bran, grapeseed, or canola oil |
| ||¼ || cup grated zucchini |
| ||¼ || cup raisins or currants |
| ||1½ || eggs |
| ||½ || tsp. vanilla extract |
- Preheat the oven to 350 degrees and place a rack in the middle.
- In a large bowl, gently whisk to combine the flour, sugar, coconut, pecans, baking powder, cinnamon, salt, and mace, and set aside. Combine the carrot, apple, pineapple, oil, zucchini, raisins, eggs, and vanilla in a separate bowl.
- Stir the liquid mixture into the flour mixture with a wooden spoon.
- Spray the muffin pan really well with nonstick spray, then line with paper liners.
- Scoop ¼ cup batter into each paper liner.
- Bake for 30 minutes, or until a skewer inserted in the center of a muffin comes out clean. The muffins should be light and golden in appearance.
- Remove from the oven and allow them to rest in the pan for at least 5 minutes before serving.
Copyright @ 2012 Stewart, Tabori & Chang