Prep time: 20 • Cook time: 45
Yields: 16 Servings
Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.
These muffins are substantial enough to be satisfying day-starters or significant snacks. Chock-full of produce, they’re a great way to get more produce into your day (organic, of course).
What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
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, 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.
Per serving (1 muffin): Calories 360, Fat 19 grams, Cholesterol 40 mg, Sodium 250 mg, Carbohydrates 45 grams, Fiber 2 grams, Sugars 27 grams, Protein 4 grams.
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