Morning Glory Muffins

Last Saturday I ate my last frozen Banana Nut Muffin.  I was going to make more Banana Nut Muffins since I still have plenty of frozen bananas, but then I remembered that I had lots of carrots.  So I decided to make the Morning Glory Muffins instead, since I had not had that for awhile.  The recipe is from Better Homes and Garden, Best-Loved Community Recipes cookbook.  It is pretty easy to make, especially if you have a food processor at hand.  I just need to go to Bed Bath and Beyond and get it, but I just haven’t found the drive to go there.  I usually get in trouble if I go to BBB, they have lots of neat things that I want to take home with me.

The ingredients for this muffin were eggs, flour, sugar, oil, salt, baking soda, baking powder, cinnamon, carrots, apple, walnut or any kind of nut, raisins, shredded coconut, and vanilla.  It is quite an extensive ingredients list, but you definitely will not regret making these muffins.

 

First, since I didn’t have a food processor, I used the fester nester zester that Kelly got me to shred the carrots.  I needed about almost three skinny carrots to get the two cups of shredded carrots the recipe required.

 

Then, I also chopped up the apples, cutting them into small cubes.  Once that was done, I started measuring the flour into a mixing bowl.

 

Then I added the sugar…

 

And baking powder…

Salt…

 

Cinnamon…

 

And baking soda…

 

And that was all of the dry ingredients, so I mixed them up…

 

Hmm.. I just noticed from the picture below that once I mixed the dry ingredients up, I could barely see the cinnamon color in there.  Anyway, then I dumped the shredded carrots.

 

Then the chopped apple…

 

Raisins… Don’t you think it is kinda funny/strange/weird?  This picture has the same setting as the previous photo, but because of the raisin’s color, then everything else in the background became too bright?  It was just fine on the previous picture.  Funny how different color affects your pictures!

 

Then I dumped in the chopped walnuts…

 

The shredded coconut…

 

Then I mixed them all up…

 

Until most of the shredded carrots were not lumpy.

 

Then in another small bowl, I broke the three eggs.  Then I added the oil into the bowl.

 

Then the vanilla…

 

Whisked them real quick…

 

And poured the egg mixture into the dry ingredients.

 

Gave it a stir…

 

Until most of the ingredients were wet.  I tried not to stir too much, since I didn’t want to make this muffin tough.

 

Then I scooped the batter into paper lined muffin pans.

 

The recipe said it made about 18 muffins, but I only ended up with 15 muffins.

 

After about 30 minutes later, they were done!

 

Aren’t they yummy looking?

 

I like that these muffin did not have that smooth top.  Those bumps give these muffins character, I think.

 

So, the next morning, I had them for breakfast…

 

Yummy, moist, and packed with a bunch of goodies inside!  The book also said that it can be made with zuchini instead, so I will try that next, and I will be sure to post it here.  So, until next time! Start your day with a Morning Glory Muffin and you will have a glorious day!

 

Print recipe here.

Morning Glory Muffins
Recipe from: Best-Loved Community Recipes, Better homes and Gardens, 1994 edition

Makes 18 muffins

Ingredients:
2 cups of all purpose flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 cups finely shredded carrot
1 cup finely chopped apple
½ cup raisins
½ cup chopped nuts
½ cup shredded coconut
3 eggs
¾ cup cooking oil
2 teaspoon vanilla

Preparation:

Preheat the oven to 350F.  Lightly grease eighteen 2½  inch muffin cups or line them with paper bake cups.
In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda and salt.  Stir in the carrot, apple, raisins, nuts and coconut.
In a separate bowl, stir together the eggs, cooking oil and vanilla.  Add the liquid ingredients all at once to the flour mixture and stir just until moistened.
Gently spoon the batter into the prepared muffin cups until each one is almost full.
Bake in the 350F oven about 30 minutes or until the top of a muffin springs back when lightly touched.  Cool in the pan set on a wire rack for 5 minutes.  Remove the muffins from the pan and cool on the rack.  Serve warm or at room temperature.

Note:

The fastest way to get two cups of shredded carrot is to use a food processor fitted with a shredding blade.  Follow the directions that came with your machine.  The finer the shred, the more readily the carrot will become part of the batter.

This batter is naturally lumpy due to all of the extra ingredients.  When adding the liquid ingredients to the flour mixture, do not overmix or your muffins will have peaked tops and a tough, heavy texture.