Morning Glory Muffins

These were nice, moist muffins, but there were sure a lot of steps required before they could be put in the oven! I wonder how many of those steps could be reduced or shortened.

You need to drain the pineapple, and then reduce the juice. You need to peel and shred an apple and carrots. You need to toast the coconut and walnuts, and then finely process them as well. You need to melt butter and chop figs. Then combine ingredients into three bowls before mixing them all together. Finally, bake them.

Since I was doing all that work, and the original recipe said it only made 4 muffins, I decided to double it, and that actually made a dozen. The recipe below is for the doubled version.

Morning Glory Muffins with Figs

• 2/3 cup canned crushed pineapple
• 1 medium apple, peeled and shredded (about 2/3 cup)
• 1/2 cup walnuts, toasted (takes a few minutes)
• 1/2 cup sweetened shredded coconut, toasted (takes a few seconds)
• 1 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons butter, melted and cooled
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2/3 cup shredded carrot (about 2 medium carrots)
• 2/3 cup dried figs, stemmed and cut into 1/4-inch pieces (about 6 figs)

Adjust oven rack to middle position and heat oven to 350F degrees. Spray muffin tin with Pam. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry, reserving juice; juice should measure about 1/2 cup. Bring juice to boil in 8-inch skillet over medium-high heat and cook until reduced to 4 tablespoons, 3 to 5 minutes; let cool slightly.

Process coconut and walnuts in food processor until finely ground, about 15 seconds. Add flour, sugar, baking soda, baking powder, cinnamon, and salt and process until combined, about 5 seconds; transfer to medium bowl.

In separate bowl, whisk cooled juice, melted butter, egg, and vanilla together until smooth. Gently fold juice mixture into flour mixture with rubber spatula until just combined, then fold in drained pineapple-apple mixture, carrot, and figs.

Using dry measuring cup or ice cream scoop, divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 18 to 22 minutes, rotating muffin tin halfway through baking.

Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 10 minutes before serving. Makes 12 regular-sized muffins.