Morning Glory Muffins are glorious! No kidding. They are filled with carrots, pineapple, coconut, raisins, apples, and pecans or walnuts and taste absolutely A-M-A-Z-I-N-G!!! I love the fruity goodness of these muffins, plus they have a nice crunch from the walnuts.
Morning Glory Muffins are sweet from a good bit of sugar, and cannot be considered truly healthy, but they do include a lot of healthy fruit and nuts which most muffins lack. These muffins turn out well as miniatures or full-size. Regardless of the size muffin tin you use, you won’t be able to get enough of these fantastic muffins. You will keep going back for more….more…..more, until your stuffed!
Back in the early 1990s my husband brought home a Christian Bed and Breakfast Cookbook that he picked up at a convention meeting because we had talked about opening a Bed and Breakfast establishment for years. This particular cookbook had so many wonderful breakfast ideas and brunch treats that I j poured through the book several times and marked the recipes I wanted to try. My problem was that I want to try SO MANY different recipes it’s impossible to eat that much!
Morning Glory Muffins was one of those recipes I tried several times from that cookbook and just loved. For this recipe, I’ve combined the recipe from the Christian Bed and Breakfast Cookbook and the version in Gooseberry Patch‘s Country Baking. The CB&B Cookbook has pineapple while the GP cookbook doesn’t. I increased the cinnamon and vanilla to go with the larger amounts of what either cookbook stated.
Basically, I’ve incorporated the best from both of the recipes in my version of Morning Glory Muffins. I think you’ll be pleased. I will make one recommendation. Both recipes call for 2 1/2 cups flour. I would recommend increasing the flour to 3 or 3 1/2 cups so the tops don’t flatten out after removing them from the oven. The extra flour will help keep them from raising too quickly and falling later.
If you love fruit–especially pineapple, raisins and apples–you will adore this recipe. It’s got massive amounts of flavor, and while it does have quite a few different ingredients making this a little more expensive than some recipes, it is one of those recipes that is so spectacular you have to add it to your repertoire and make it sometime.
Morning Glory Muffins are great for brunches, ladies’ luncheons, girl’s night out, baby or bridal showers, or even tailgating parties! We really like these in the miniature size. They are so easy to just pop quickly in your mouth and enjoy the explosion on your tastebuds. Yum, hardly seems sufficient to describe the spectacular taste of these muffins. I wish I had one right now….. 🙁
Morning Glory Muffins are a glorious way to start off your mornings! These scrumptious muffins are filled with several kinds of fruit and nuts.
Even though this recipe makes several dozen miniature muffins, they won’t last long, believe me!
Here’s a close up so you can see some of the texture of Morning Glory Muffins.
Here’s what I did.
I used these ingredients.
Crack eggs into a mixing bowl. Add oil, vanilla, sugar, cinnamon, baking powder, baking soda and salt.
Whisk until combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add shredded carrots, crushed pineapple, drained, apples, raisins, coconut and pecans.
Stir with a wooden spoon only until just combined. Don’t overmix the batter.
Spray miniature muffin tins with Baker’s Joy Cooking Spray or grease well. Fill muffin tins about 3/4 full. (These are a little too full).
Bake at 425 for 5 minutes. Reduce heat to 350 and bake about 20-25 minutes or until toothpick inserted in center comes out clean.
Remove muffins from muffin tins and serve for breakfast, brunch, snacks, or dessert.
Serve Morning Glory Muffins with your favorite coffee or hot tea.
Morning Glory Muffins are filled with six different add-ins: coconut, walnuts (or pecans), carrots, raisins, pineapple, and apples! Along with the tastes of cinnamon and vanilla, they just explode with wonderful flavors.
Treat your family to a really great holiday breakfast with these delightful muffins.
Here’s the recipe.
MORNING GLORY MUFFINS
- 1 ½ cups sugar
- 2 ½-3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tbsp. cinnamon
- 2 tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup coconut
- ½ cup raisins (golden are a nice touch)
- 1 apple, peeled, cored and shredded
- 8-oz. can crushed pineapple, drained
- 2 cups grated carrots
- ½ cup pecans or walnuts
- 3 eggs
- 1 cup canola oil
- 2 tsp. vanilla
- In a large mixing bowl, whisk eggs, oil, vanilla, sugar, cinnamon, baking powder, baking soda and salt.
- With a wooden spoon, stir in flour, coconut, raisins, apples, pineapple, carrots and nuts.
- Stir gently to combine but don’t overmix.
- Fill greased miniature muffin tins ¾ full.
- Bake at 425 for 10 minutes.
- Reduce heat to 350° and bake an additional 10-15 minutes or until done.
- Test with a toothpick to determine doneness.
- Cool in pan 10 minutes.
- Turn out onto rack.
- Best if allowed to ripen 24 hours.
- Freezes well.
Morning Glory Muffins are a wonderful treat to consider for holiday baking and breakfasts.
Take a platter of these delectable muffins to your office and they will be gone in no time.
Our family loves Morning Glory Muffins and we believe you will enjoy these too.