Ingredients

The following ingredients have 3 Servings
  • 3/4 cup (2.1 ounces, 59 grams) sweetened shredded coconut
  • 1/2 cup (2 ounces, 57 grams) pecans
  • 2 1/4 cups (11.25 ounces, 319 grams) all-purpose flour
  • 3/4 cup (5.25 ounces, 149 grams) sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 8 ounce can crushed pineapple
  • 1 Granny Smith apple (peeled, cored, and shredded)
  • 1/2 cup (4 ounces, 114 grams) unsalted butter, melted and cooled slightly
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (5.25 ounces, 149 grams) shredded carrots (2-3 medium)
  • 1 cup (4 ounces, 114 grams) Craisins

Instruction

  • Adjust oven rack to middle position and preheat oven to 350° F. Grease 24-cup mini muffin tin.
  • Place coconut and pecans in a large, dry skillet over medium heat until toasted, about 8 minutes. Allow to cool.
  • Process coconut and pecans in food processor until finely ground, 15 to 20 seconds. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.
  • Place pineapple and shredded apple in fine-mesh strainer set over bowl. Press fruit dry (juice should measure about 3/4 to 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to 1/4 cup, about 8 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and Craisins.
  • Using a 1-1/2 inch disher, portion batter into prepared mini muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 15 to 17 minutes. Cool in mini muffin pan for 10 minutes, then turn out onto wire rack.
  • Yield: 3-1/2 dozen.