• 1 ¼ c sugar
• 2 ¼ c flour
• 1 tbs cinnamon
• 2 tsp baking soda
• ½ tsp salt
• ½ c shredded coconut
• ½ c raisins
• 1 ¾ c grated carrots (4 large)
• 8 oz crushed pineapple, drained
• ½ c pecans
• 3 eggs
• ¾ c Olive Branch and Grape Vine Organic Manzanillo Olive Oil
• 1 tsp vanilla
• 1/8 tsp ground cardamom
THE DRY MIX:
Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour this mixture into the bowl and dry ingredients and blend well.
Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim. Bake in a preheated 350 degree oven for 35 minutes or until a toothpick inserted into the center of a muffin is withdrawn clean.
Cool the muffins in the pan for 10 minutes then turn out and finish cooling on a rack. These muffins need 24 hours for ripening to develop their full flavor. They also freeze extremely well.
Preparation time: 30 minutes Time to bake: 35 minutes Yield: 16 muffins