With apple, carrot, pineapple and more, these fantastic breakfast muffins will get you started on your day.
To begin, line a standard muffin pan with papers and set it aside.
Preheat your oven to 350 degrees.
Core an apple. I used red delicious, but you could also use a Granny Smith. Once it is cored, shred the apple with a grater.
Put the shredded apple into a sieve over a dish to catch the liquid.
Add in 8 ounces of crushed pineapple with the liquid.
Press the juice out of the fruit. Using the bottom of a small dish works great.
Set the fruit aside. Take the juice, and pour it into a small saucepan. Bring the juice to a boil, and let it cook down to 1/4 cup. Then let it cool. You can let it do this while you continue with the recipe. To cool the juice concentrate quickly, pour it into a shallow dish, and set it in your freezer for a few minutes.
Then in the same little pan, melt one stick (1/2 cup) of butter.
Shred 2 large Carrots. Set aside.
In a bowl, combine 2 1/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon salt and 1 teaspoon cinnamon. Stir them all together.
In a mixing bowl, combine the melted, cooled butter and 1 1/2 teaspoon vanilla extract.
And the cooled juice concentrate.
Mix it all together.
Mix in the dry mixture, about half at a time. Mix until just combined.
Finely chop up about 1/2 cup of Pecans.
Add the pecans, pineapple, apple and carrots to the batter and stir them in.
Scoop the batter into the muffin cups.
These muffins don’t rise a great deal, so it is okay to fill them right to the top.
Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool a little bit, and then enjoy warm or room temperature.