Morning Glory Muffins

• 250 g all-purpose flour
• 100 g plus 2 tbsp granulated sugar
• 110 g light brown sugar
• 10 ml baking soda
• 10 ml ground cinnamon
• 2 g fine salt, heaping
• 480 ml carrots, shredded
• 1 apple, peeled and shredded
• 73 g raisins
• 59 g walnuts or pecans, chopped
• 120 ml unsweetened flaked coconut
• 15 ml flax seeds
• 3 large eggs
• 227 g crushed pineapple, drained really well
• 180 ml oil (up to half can be replaced with applesauce)
• 10 ml vanilla

Mga Tagubilin

1. 1

   Preheat the oven to 400°F (200°C). Line muffin tins with muffin liners.

2. 2

   Combine all the dry ingredients: flour, sugar, cinnamon, baking soda, and salt, and mix well. Add the carrots, apple, raisins, walnuts, flax seeds, and coconut and mix in gently with a fork.

3. 3

   In a separate bowl, whisk the eggs. Add the pineapple, oil, and vanilla and whisk to combine. Add this to the flour mixture and fold until just incorporated (don't overmix). Divide the batter between about 16 muffin tins.

4. 4

   Bake in the preheated oven for 5 minutes. Without opening the oven, reduce the heat to 350°F (175°C) and bake for an additional 17–19 minutes. Test with a toothpick—it should come out clean. Remove from the oven, cool in the muffin tin for 5 minutes, then remove and finish cooling on the wire racks.