Charlene Alquire, a very sweet lady, retired teacher and friend gave me her muffin recipe way back in October or November. I kept saying I was going to make them and became busy and didn’t get to making them until last week. Well, I only regret not making them as soon as I was given the recipe. You use solid coconut oil as the fat along with grated carrots, canned crushed pineapple and Kellogg’s All Bran. The recipe makes 12 and they are delicious. So moist, that I forgot I had 2 muffins at work 1 week after baking them and they were just a nice as the day I baked them. You really have to try these muffins. Don’t put off making them like I did. Thanks Charlene for caring and sharing! Enjoy a great week!
COCONUT OIL – CARROT BRAN AND PINEAPPLE MUFFINS INGREDIENTS:
2/3 cup extra virgin coconut oil (we carry this at Sharyn’s Pantry)
3/4 cup white sugar 2 extra large eggs
3/4 cup unbleached all purpose or whole wheat flour
3/4 cup Kellogg’s All Bran
1 heaping tsp. baking powder
1 level tsp. baking soda
1/4 tsp. fine salt
1 tsp. pure vanilla
1 cup drained canned crushed pineapple
1 cup grated carrots
-Soften the coconut oil in your mixing bowl by creaming it with a mixing fork or wooden spoon.
-To this, add the sugar and then the eggs. Mix well. Add the vanilla.
-Sift or whisk the flour, baking powder, baking soda and salt together. Then add this into the batter.
-Grate the carrots and drain the crushed pineapple pressing out the juice. Don’t throw out the juice from the pineapple. I added this juice to a container of orange juice for our morning juice.
-Add the carrots, drained crushed pineapple and All Bran to the muffin batter. Stir just to combine everything.
-Use 2 paper muffin liners per muffin in a 12 cup tin. Have your oven set to 350 degrees F.
-Use a scoop to fill the 12 muffin cups. Bake the muffins for 18 to 20 minutes. Mine were exactly 18 minutes. Perfectly baked and delicious!