Morning Glory Muffins
From Cook's Country
All of the versions of Morning Glory Muffins we tasted were greasy and full of fat. We cut the amount of fat in the original recipe by half, which fixed the problem. We also switched from oil to butter, which vastly improved the flavor. The apple and pineapple added tons of moisture to the muffins, which made them gummy and wet. We strained the fruits and pressed out the juice to take care of the problem.
Without the fruit juice, our muffins lacked their trademark fruity flavor. We reduced some of the extruded juice on the stovetop and added the syrupy liquid back into the batter to insert flavor without introducing too much moisture.
Makes 12 muffins
Don't throw away the juice from the can of pineapple; you'll need it. To toast the coconut and walnuts, place them in a dry skillet over medium heat and cook, stirring occasionally, until they're golden, about 5 minutes. Cool before grinding them. We prefer golden raisins here, but ordinary raisins will work, too.
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