The Original Morning Glory Muffins

[Guest guest]

The Original Morning Glory Muffins

You may have to feed a bunch for breakfast during the holidays. These

muffins are a fast and easy answer and taste great even a couple days after

they're

made. They freeze well, too, so make a few batches just for the freezer.

The recipe comes from Pam McKinstry of the Morning Glory Cafe on Nantucket

Island.

 

Butter, for greasing muffin cups (or use cupcake liners)

2-1/4 cups unbleached all-purpose flour

1-1/4 cups sugar

1 TBSP ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

1 can (8-oz.) crushed pineapple, drained

2 cups finely grated carrots

1 large crisp apple, such as Fuji, Gala or Granny Smith, peeled,

cored and grated

3/4 cup raisins

1/2 cup shredded, sweetened coconut

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup canola oil

1 tsp. pure vanilla extract

 

Position a rack in the lower third of the oven and preheat to 350. Butter 16

standard-sized muffin cups or line them with cupcake liners.

Place the flour, sugar, cinnamon, baking soda and salt in a large

bowl, and whisk to combine. Add the pineapple, carrots, apple, raisins,

coconut and nuts and stir to combine.

Place the eggs, oil and vanilla in a small bowl, and whisk to combine them

well. Add the egg mixture to the flour mixture and stir until just combined

(do not beat). Spoon the batter into the prepared muffin cups, filling them

almost to the brim.

Bake the muffins until they are golden brown and a toothpick inserted into

the center of one comes out clean, 30 to 40 minutes.

Place the muffin pans on a wire rack and let the muffins cool for 10

minutes. Remove the muffins from the pan to finish cooling.

The muffins can be stored in an airtight container at room

temperature for up to 3 days, or frozen for up to 2 months. Let the muffins

thaw in the refrigerator overnight and return to room temperature before

serving.

 

Makes 16 muffins.

 

Recipe from " Food to Live By: The Earthbound Farm Organic Cookbook, " by Maya

Goodman.

 

Recipe source: The Palm Beach Post.

 

 

 

[Guest guest]

great muffins but change one thing

 

get rid of the oil and make it apple sauce. Much less calories and the

muffins are lighter and you will never miss the oil. It's a weight watcher

trick

 

maryann

 

mountainmama829 wrote:

The Original Morning Glory Muffins

You may have to feed a bunch for breakfast during the holidays. These

muffins are a fast and easy answer and taste great even a couple days after

they're

made. They freeze well, too, so make a few batches just for the freezer.

The recipe comes from Pam McKinstry of the Morning Glory Cafe on Nantucket

Island.

 

Butter, for greasing muffin cups (or use cupcake liners)

2-1/4 cups unbleached all-purpose flour

1-1/4 cups sugar

1 TBSP ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

1 can (8-oz.) crushed pineapple, drained

2 cups finely grated carrots

1 large crisp apple, such as Fuji, Gala or Granny Smith, peeled,

cored and grated

3/4 cup raisins

1/2 cup shredded, sweetened coconut

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup canola oil

1 tsp. pure vanilla extract

 

Position a rack in the lower third of the oven and preheat to 350. Butter 16

standard-sized muffin cups or line them with cupcake liners.

Place the flour, sugar, cinnamon, baking soda and salt in a large

bowl, and whisk to combine. Add the pineapple, carrots, apple, raisins,

coconut and nuts and stir to combine.

Place the eggs, oil and vanilla in a small bowl, and whisk to combine them

well. Add the egg mixture to the flour mixture and stir until just combined

(do not beat). Spoon the batter into the prepared muffin cups, filling them

almost to the brim.

Bake the muffins until they are golden brown and a toothpick inserted into

the center of one comes out clean, 30 to 40 minutes.

Place the muffin pans on a wire rack and let the muffins cool for 10

minutes. Remove the muffins from the pan to finish cooling.

The muffins can be stored in an airtight container at room

temperature for up to 3 days, or frozen for up to 2 months. Let the muffins

thaw in the refrigerator overnight and return to room temperature before

serving.

 

Makes 16 muffins.

 

Recipe from " Food to Live By: The Earthbound Farm Organic Cookbook, " by Maya

Goodman.

 

Recipe source: The Palm Beach Post.