Zucchini and Fresh Pineapple Morning Glory Muffins - healthy muffins that are moist, easy to throw together and full of fabulous flavor. A great way to use up that plethora of zucchini!
Preheat the oven to 375°F. Lightly grease 16 muffin cups or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.
Combine pecans and sunflower seeds on the prepared sheet pan. Drizzle with the honey and olive oil. Stir to coat seeds with honey mixture (don't worry if the honey seems to stick to just some of the nut mixture, it will all come together in the oven). Bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven and set aside. Stir once or twice during cooling to keep mixture from clumping together.
In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
Divide the batter among the cup wells of the prepared pans, filling almost to the top (a little more than 3/4 full). Divide the candied pecan mixture evenly among the muffins. Sprinkle each muffin with about ½ teaspoon of demerara (or turbinado) sugar.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean.
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Store in an airtight container.
See Café Tips above.