Pineapple Carrot Muffins

I got lazy with the title of this one and just named it Pineapple carrot, but in reality there is blueberries, raspberries, coconut, walnuts, cherries, apple sauce, raisins, carrots and pineapples.

T is feeling pretty crumby, so I took t and b out this morning and we went grocery shopping, to the park and the garden centre. I still haven't found my citronella plant or a good looking sweet red pepper, but I did find Swiss Chard. t asked if we could bake something when we got home. I figured a good, healthy muffin would do the trick. I wanted a little of everything in it and pretty much emptied my pantry/fridge into the thing.

It is tasty though.

Kitchen sink Muffins:

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• 1 cup whole wheat flour
• 1 cup AP flour 
• 1 cup rolled oats
• 1/2 tsp baking soda
• 2 tsps baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1 cup milk
• 3/4 cup applesauce
• 1/2 cup dark brown sugar (packed)
• 1/3 cup grape seed oil
• 2 medium eggs or 1 large egg
• 2 tsps vanilla extract
• 1 1/2 cups grated carrot
• 2/3 cup shredded coconut plus some for the top
• 1 cup fresh pineapple cut into tidbits or use the canned tidbit or crushed pineapple
• 1/2 cup walnuts
• 1/2 cup raisins
• 1/2 cup dried cherries
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
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• Preheat oven to 375 degrees
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• In mixing bowl add milk, eggs, applesauce, brown sugar, oil, egg(s) and vanilla. Mix together.
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• Stop the mixer and add the flour, oats, baking soda, baking powder, salt, cinnamon and ginger. Turn the mixer on and mix until wet and dry are just incorporated.
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• Stop the mixer and remove the bowl from the stand. Add in pineapple, carrots, coconut, walnuts, raisins and cherries and fold using a spatula.
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• Fold in blueberries and raspberries.
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• Spoon mixture into either greased mini loaf pans or lined cupcake tins. 
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• Sprinkle the tops with coconut.
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• Bake for about 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
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• Can be stored in an airtight container at room temperature for 2 or 3 days BUT they freeze really well. I got 8 loaves, 6 big muffins and 12 mini muffins out of this batch. For mini muffins you only need to cook for about 18 minutes.