Get your day started right with Morning Glory Muffins
Kristin Coppens
| 2 min read
Originally a product of Chef Pam McKinstry’s café in Nantucket and later debuted in Gourmet Magazine, Morning Glory muffins are a frequent staple in many coffee shops. The muffins themselves consist of a “garbage bin” list of ingredients ranging from fruits to vegetables to nuts, a little bit of everything.
Morning Glory muffins mix fruits and vegetables together to create an earthy, whole-grain muffin that is moist, and just sweet enough. There are also a number of different ways to make this muffin a bit healthier by adding whole-wheat flour, making a Paleo diet option, swapping out sugars or using less oil.
Makes approximately 16 standard size muffins
Ingredients:
2 ¼ cups unbleached all-purpose flour
1 ¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 can (8 ounces) crushed pineapple, drained
2 cups finely grated carrots, approximately 6 carrots
1 large, crisp apple (Fuji, Gala, or Granny Smith), peeled and grated
¾ cup raisins
½ cup shredded, sweetened coconut
½ cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil
1 teaspoon pure vanilla extract
1 ¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 can (8 ounces) crushed pineapple, drained
2 cups finely grated carrots, approximately 6 carrots
1 large, crisp apple (Fuji, Gala, or Granny Smith), peeled and grated
¾ cup raisins
½ cup shredded, sweetened coconut
½ cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350°F. Butter, or line with cupcake liners, 16 standard-size muffin cups. Place the flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk well to combine. Add the pineapple, 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 top. Bake the muffins until they are brown and a toothpick inserted into the center comes out clean, approximately 30-35 minutes. Place the muffin pan on a wire rack and let muffins cool for 10 minutes. Remove muffins from pan to finish cooling (Store muffins in airtight container at room temperature or freeze them).
What variations on the Morning Glory muffins recipe have you tried?
Photo credit: Christaface
