Servings: 12 Muffins
Equipment
- Oven
- Medium Bowl
- Electric Mixer
- Muffin Tin
- Toothpick
- Cooling Rack
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 1½ tsp Cinnamon
- ¼ cup Vegetable Oil
- ½ cup Packed Light Brown Sugar
- 2 Large Eggs (room temperature)
- 1 tsp Vanilla Extract
- ⅓ cup Crushed Pineapple (well drained)
- ½ cup Apple (grated)
- 1 cup Carrot (grated)
- ¼ cup Raisins
- ¼ cup Shredded Coconut (unsweetened)
- 5 oz Guittard Akoma Extra Semisweet Organic 55% Dark Chocolate Baking Chips
Instructions
- Preheat oven to 350℉. Line muffin tins with paper liners.
- In a medium bowl combine four, baking powder, salt and cinnamon; set aside.
- In a large bowl of electric mixer beat oil, sugar, eggs and 1 tsp Vanilla Extract on medium speed about 3 minutes until light.
- On low speed add pineapple, apple, carrot, raisins, coconut until uniform.
- Blend in flour mixture just until incorporated. Stir in 5 oz Guittard Akoma Extra Semisweet Organic 55% Dark Chocolate Baking Chips. Scoop evenly into lined muffin tins to about ¾ full.
- Bake for 23-25 minutes or until a toothpick inserted in the center tests clean. Transfer pan to rack and when cool enough to handle remove muffins from the tin and continue cooling on rack. Enjoy!