Prep Time: 35 minutes
Cook Time: 25 minutes
Make Again: Yes
Recipe Source: Cook's Country (April 2011)
Recipe Source: Cook's Country TV (same link)
I was starting to write my review in my head while I was baking these, assuming they would get a grade lower than an A. The prep on these muffins takes quite a while. Grating carrots, peeling grating an apple, squeezing liquid from the apple and pineapple, toasting the walnuts and coconut, then processing in food processor! That is a lot for a muffin. And because I always try to multi-task I burned some of the coconut when toasting. I tried taking the burned pieces out and toasted a bit more. There was a burned coffee smell in my kitchen and I was sure these wouldn't taste good.
But I was really happy when I tasted one. The texture was perfect. One of the best I've ever made. These are not super sweet, so really a good muffin for breakfast. I have never tried to make these muffins before because all recipes I saw had walnuts and raisins which I don't like. But since these walnuts are ground up, I thought it would be ok, and it was. I think they added nice flavor to the muffin.
These are definitely some work, but I think they are worth it to have in the freezer for a quick breakfast that is a little less sweet than most muffins, but still very tasty.
The only change I made to the recipe was to replace 1 cup of the all-purpose flour with 1 cup of white wheat. I still used 1 1/4 of regular flour. It worked well.
This recipe is currently available for free on Cook's Country website since it was feature during the current season of Cook's Country TV, so grab it now if you are interested.