"Everything" Muffins

These muffins have everything in them except the kitchen sink. AKA Morning Glory Muffins, this recipe is a throw back to the 60's, bringing together fruit and veg in an earthy muffin.

Dry Ingredients:
3/4 cup sweetened coconut 1/2 cup walnuts 2-1/4 cup flour (white or whole wheat) 3/4 cup sugar 1-1/2 tsp. baking soda 1 tsp cinnamon 1/2 tsp. baking powder 3/4 tsp. salt 1/3 cup Wheat Germ (optional) Wet Ingredients:
1 8 oz. can crushed pineapple 1 Granny Smith Apple, peeled and grated 8 Tbsp. unsalted butter, melted 3 large eggs 1 tsp. vanilla 2 4 oz. jars of baby food carrots(or 1-1/2 cups grated carrots) 1 cup raisans

Preheat oven to 350 degrees F. Toast coconut and walnuts in a medium skillet over medium heat until lightly browned and fragrant; let cool.  Process coconut and walnuts until finely ground.  Transfer to a large bowl.  Add flour, sugar, baking soda, cinnamon, baking powder and salt.
Place pineapple and shredded apple in a strainer over a liquid measuring cup. Press fruit dry until you get 1 cup of liquid. Bring juice to a boil in the same skillet you toasted the coconut and walnuts.  Cook until reduce to 1/4 cup, about 5 minutes.
In same liquid measuring cup, melt butter.  Add reduced liquid and raisans.  Let cool.  This will also plump up the raisans.
When cool, whisk in 3 eggs and vanilla and carrots.   Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture.
Grease a 12-cup muffin tin. Divide batter evenly among muffin cups. Bake 24-28 minutes or until toothpick inserted in center comes out clean. Cool in tin 10 minutes.

~Adapted from Cook's Country Sharing with: Food Friday Frenzy                        Weekend Potluck                        From the Farm                        Real Housemoms