(WSVN) - Who doesn’t love waking up to the smell of delicious, fresh-baked muffins? A breakfast delight is on the menu as we grab a Bite with Belkys.
The Chef: Lee Schrager
The Dish: Morning Glory Muffins
From the Cookbook: “America’s Best Breakfasts” by Lee Schrager & Adeena Sussman
Recipe courtesy Panther Coffee & Cindy Kruse’s Baked Goods, Miami, FL
2 cups grated carrots
1 apple, peeled and grated
1 14-ounce can crushed pineapple, squeezed of excess liquid
1/2 cup shredded, sweetened coconut
1 cup chopped walnuts
1/2 cup golden raisins
3 large eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. kosher salt
Method of Preparation:
– Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a medium bowl, combine the carrots, apple, pineapple, coconut, walnuts and raisins. In a separate bowl, whisk the eggs, then whisk in the sugar until smooth. Whisk in the oil and vanilla.
– In a third, large bowl, stir the flour, cinnamon, baking soda and salt until well combined. Add the wet ingredients to the dry and stir just until all of the dry ingredients are moistened. Add the carrot-apple mixture to the batter and fold with a spatula until combined. Divide the batter among the muffin liners and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
*To freeze these muffins, wrap individually in plastic and freeze for up to three months.
Serves: 6 (makes 12 muffins)
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