Makes 12 muffins (adapted from Macrina's Cookbook)
2/3 cup toasted and chopped walnuts
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 and 1/4 teaspoons cinnamon
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
1 medium carrot, grated
1 Granny smith apple, peeled and grated
3/4 cup crushed pineapple, drained (one small can)
3 beaten eggs
1/4 cup canola oil
6 T. butter, melted
1 T. freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup shredded, unsweetened coconut
Preheat oven to 350 degrees. Brush the inside of a muffin tin with canola oil.
Sift flour, granulated sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.
In a separate bowl, combine walnuts, carrot, apple, pineappe, eggs, canola oil, meltd butter, lemon juice, vanilla extract, and coconut, and mix with a wooden spoon until combined. Add dry ingredients and continue stirring just until all the dry ingredients are moistened. It's important not to overmix.
Scoop batter into oiled muffin tin, filling cups to the top. Bake on center rack of the oven for 40 minutes; finished muffins will be deep brown.
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