I made these at the bakery a lot. They are so good. Sooooo moist. Look at all the moist ingredients. Pineapple, apples, raisins……they are delicious. Make them for the kids, for breakfast, for whatever. They freeze well and taste even yummier with a glob of cream cheese. Did I mention they were moist?
- 1- 1/4 cups sugar
- 2- 1/4 cups unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded, sweetened coconut
- 3/4 cup raisins
- 1 large apple, peeled and grated
- 1 cup grated zucchini
- 1 cup (8 ounces) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, zucchini, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.