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 have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
1 1/4 cups sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins
1 large organic apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
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.
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Jasmine 6/10/09
These muffins were so tasty! My kids (and I) love them! Serve with a cup of milk to make a quick and healthy breakfast. I did substitute oat flour for half of the regular flour and used unsweetened coconut instead.
Assunta 6/19/09
I have made these numerous times for my husband, kids and friends - they're always a huge hit. I love how packed they are with really fresh ingredients! I usually omit one quarter cup of sugar and find they are still sweet enough for our taste buds.
ButtonsH 8/1/09
I Makae these all the time particularly for gatherings at work as it makes 18-20 muffins. EVryone loves them, they are not heavy, greasy and very, very tasty. I love Myra's recipes and this book!
Ginger 9/1/09
I made a couple of changes like using cranberries instead of raisins, and omitted apples and used sunflower seeds instead of nuts. This is an amazing recipe!!!
Toni 12/17/09
THE BEST EVER!!! I was skeptical that anything this healthly could still be good, BUT IT IS!
Vanessa 1/2/10
I used whole wheat flour, and substituted pur?ed pumpkin instead of the pineapple. Delish! I probably could have reduced the amount of sugar, too - next time! I love these muffins, they're a delicious way to start the day!
Margie Cantlon 1/23/10
I have made these with white flour and with whole wheat. The whole wheat ones actually came out better! They are a big hit at our little nudist resort.
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