Yield: 12 muffins
“Back to Baking”, pp. 212
After thinking about it for several months, I finally decided to make the jump and upgrade my blog to make it more sleek and clean. It’s a big project that I will do gradually over time, so it will not be perfect for now but at least the blog will be accessible.
Similarly to the pumpkin cheesecake and chocolate tart, I have avoided making this kitchen sink muffin recipe for many years. Not because I don’t like muffins, but simply because I found the combination of ingredients rather surprising. These muffins really contain everything but the kitchen sink! Apples, carrots, pineapple, coconut, sunflower seeds, raisins, you name it! Because of this, I found the flavour of these muffins to be ambiguous as I didn’t find any to be predominant, except perhaps for the pineapple, if I had to choose one.
Important to note, unlike other muffin or cupcake recipes, you’ll want to fill the muffin cups generously for these as they do not rise very much, probably due to all the wet ingredients in the batter. What I did really enjoy with these muffins is that they are perfectly moist and the different textures in them is lovely, from the softer apples and carrots, to the chewy coconut and raisins, and to the crunchy sunflower seeds. I think I would make these again, particularly if looking for a hearty and healthier snack with a nice bite.
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup peeled and coarsely grated tart apple, such as Granny Smith (about one small apple)
- 1 cup coarsely grated carrot
- ⅔ cup drained crushed pineapple
- 2 teaspoons finely grated lemon zest
- 2 tablespoons lemon juice
- 1 cup whole wheat flour
- ½ cup rolled oats
- 2 ¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted sunflower seeds
- ½ cup unsweetened, flaked coconut
- Preheat the oven to 375°F. Grease or line a muffin pan with muffin liners.
- In a large bowl, whisk together the sugar, oil and eggs.
- Stir in the apples, carrots, pineapple, lemon zest and lemon juice.
- In a separate bowl, whisk together the whole wheat flour, oats, baking powder, cinnamon and salt. Add the flour mixture to the sugar mixture and stir until just combined.
- Stir in the raisins, sunflower seeds and coconut. Spoon the batter generously into the prepared muffin cups and bake for about 30 minutes, until the muffins spring back when gently pressed. Cool the muffins in the tin for 10 minutes before taking them out to cool completely. Store in an airtight container.