Thursday, March 31, 2016

Morning Glory Muffins

I find myself baking at night, around 10 pm, when there is nothing on television and I am tired of reading the news on social media.
It soothes my soul, and I like giving away treats to neighbors, and yes, of course, I save some for us.

Perhaps you are having company this weekend?
These are the perfect breakfast treats for your guests, they are filled with everything; coconut, nuts, raisins, carrots and grated apples.

These are also great muffins to pack in a lunchbox (Henry's).
The original recipe uses canned pineapple, which turns me off, so I omitted.

These make 15 normal size muffins, but I had to use those huge paper liners, so I only got 9 out of the batter.
The bigger the better.

Morning Glory Muffins (adapted from the Morning Glory Cafe in Nantucket, Mass.):

2 cups unbleached all-purpose flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained (I did not use the pineapple)
2 cups finely grated carrots (from about 6 carrots; see Notes)
1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated
1/2 cup raisins
1/2 cup shredded, sweetened coconut
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil (I used 3/4 cup coconut oil)
1 teaspoon pure vanilla extract
turbinado (raw) sugar for the tops

Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine. Add the pineapple (if using), carrots, apple, raisins, and nuts and stir to combine.

Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim.

Place a small slice of apple into each muffin and sprinkle w/ turbinado sugar.

Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30-35 minutes.

Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling.

These freeze beautifully too.



Katie C. said...

My problem is that if I baked that late into the evening, I would fall asleep and wake to the sound of the smoke detector!

Stacey Snacks said...

Katie C!!

Anonymous said...


If you wanted use less oil would 3/4 cup of canola work too??


Anonymous said...

what notes re: carrots?