Martha Pendl’s (of the now closed but beloved Drigg's Pendl’s Bakery and Café) tip for getting muffins out of the pan: “Don’t be in a hurry. Muffins are like teenagers, they don’t know who they are yet!”
Ingredients
- 10 ounces (about 2 rounded cups) flour
- 1 cup plus 1 tablespoon sugar
- 1½ teaspoons (at sea level, use 2½ teaspoons) baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 2 tart apples, preferably Granny Smith, peeled and cored and cut into ½-inch chunks
- 2 cups shredded carrots
- ¾ cup shredded coconut
- ¾ cup raisins
- 3 eggs
- ¾ cup canola oil
- Butter for coating muffin tins
Instructions
Heat oven to 350°. Generously grease muffin tins with soft butter.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. Add the apple, carrot, coconut and raisins, tossing to coat.
In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.
Divide the batter among the prepared muffin tins, filling each of the 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20 to 25 minutes.
Cool on a rack before serving.
