Description

Should not be too sweet but should be more of a breakfast food. A sweet and savory treat. Americas Test Kitchen recipe.

Ingredients

3/4 Cup toasted coconut
1/2 Cup Walnut Toasted

Dry Ingredients
2 1/4 Cup All Purpose Flour
3/4 Cup Sugar
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
3/4 tsp Salt
1 tsp Cinnamon

Fruit
8oz Can Pineapple in Juice
1 Grated Granny Smith Apple

8 Tbsp Melted Butter
3 Eggs
1 tsp Vanilla

1 Cup Golden Raisins
1 1/2 Cup Graded Carrots

Directions

Put coconut and walnuts into food processor until they have a finely ground texture. Then add other dry ingredients and processes briefly to incorporate.

Strain fruits and get 1 cup of juice from fruit. Press in a strainer and save juice and reduce the juice down in a sauce pan on medium high heat for about 5 minutes until it reduces down to about a 1/4 cup.

Add reduced juice to a bowl with butter, eggs and vanilla and whisk together.

Add the wet ingredients to the dry ingredients and fold in the batter to make the dough. Don't over work the batter. Take your time to gradually let the dry soak up the wet. Just before fully incorporated add in the strained fruit mixture, raisins and carrots and continue to fold into batter.

Spray a muffin pan with baking spray, then use an ice cream scoop to dish out a ball into each tin. No lining is necessary. Bake in a 350 degree oven on the middle rack for about 25 minutes or until toothpick comes out clean.

Let cool in pan for 10 minutes then remove from pan.