Morning Glory Muffins
Recipes Bread Breakfast / Brunch Cakes Vegetarian
Description
These muffins were first created on a Nantucket Island restaurant in 1978. They're the perfect way to start any day and make for a glorious morning breakfast or even a snack later in the day. They satisfy your hunger for many hours and are a fun way to ge
Ingredients
1 1/4 c. sugar
2 1/4 c. unbleached all-purpose flour
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
1/2 c. shredded, sweetened coconut
3/4 c. raisins
1 apple, grated
1 c. frozen pineapple chunks (or crushed pineapple)
2 c. grated carrots
1/2 c. coarsely chopped pecans or walnuts
3 eggs
1 c. vegetable oil
1 t. pure vanilla extract
Directions
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Position a rack in the lower third of the oven. Preheat oven to 350 degrees. Line muffin tins with muffing cups.
Sift or whisk together sugar, flour, cinnamon, baking soda and salt into a large bowl. Add coconut, raisins, apple, pineapple, carrots and nuts; stir to combine.
In a separate bowl, whisk eggs with oil and vanilla. Pour this into the bowl with the dry ingredients; blend well.
Spoon batter into lined muffin tins, filling each to the brim.
Bake 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool muffins in the muffin pan for 10 minutes; turn them out onto a rack to finish cooling.
16 servings.
*Store at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.