Adapted from ezrapoundcake
Makes about 20 muffins
Prep time: 10 minutes
Cook time: 20 minutes
1 1/4 C whole wheat flour
1 C all-purpose flour
1 C sugar
1 Tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded, sweetened coconut
3/4 C raisins or cranberries (optional)
1 large apple, peeled and grated
1 C crushed pineapple, drained (about on 15 oz. can, drained)
1/2 C chopped pecans or walnuts (optional)
1 C vegetable oil
1 tsp vanilla extract
Preheat oven to 350 and line your muffin tins.
Whisk together flour, sugar, cinnamon, baking soda and salt.
Add coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine. (I shredded my carrots and apple in the food processor, which was speedy. If you've got a food processor, you could probably use fresh pineapple too and just sort of puree it in the food processor before you change it to 'shred.')
Add eggs, oil and vanilla. Blend well.
Spoon batter into muffins tins. Bake about 17-25 minutes or until a knife comes out clean.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com