chop-chop muffins are so named due to all the prep work, but they are worth it. Based on the “Original Morning Glory Muffin” recipe, this is my own adaptation of Pam McKinstry’s concoction.
- 2 cups unbleached, unbromated white all-purpose flour
- 1/4 cup whole-wheat flour
- 1 cup sugar
- 1 T ground cinnamon
- 2 t baking soda
- 1/2 t salt
- 1 20-oz can crushed pineapple, drained well
- 2 cups grated carrot (approx 6 medium)
- 1 smallish zucchini, grated (approx 1/2 to 1 cup)
- 3/4 cup raisins
- 1/2 cup chopped pecans or walnuts
- 3 large eggs
- 1 cup canola or vegetable oil
- 1 tsp vanilla
Butter or grease 18 muffin cups, or line with paper liners. Preheat oven to 350 degrees F.
Mix dry ingredients thoroughly together in a large bowl. Add pineapple, vegetables, raisins, and nuts and stir well. It will look a lot more like a pasta salad than a muffin mix, but trust me on this.
In another bowl, beat the eggs well and stir in the oil and vanilla. Add to the vegetables and fruit and mix well. Forget that stuff about mixing muffins until “just combined”. It doesn’t apply when you’re making muffins out of cole slaw.
Spoon the slaw batter into the muffin tins or papers. They won’t rise a whole lot, so fill them fairly full.
Bake approximately 30-35 minutes until a knife or toothpick poked into the center comes out without any goo on it. Let the muffins cool on a wire rack for at least 10 minutes before eating. Pineapple chunks will be very hot.