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Bread & Cookies >  Breakfast >  Morning Glory Muffins >

 

Morning Glory Muffins

• 1 C sugar

• 1/2 C vegetable oil

• 3 eggs

• 2 tsp. vanilla extract

• 2 C all-purpose flour

• 2 tsp. baking powder

• 1/4 tsp. salt

• 1 tsp. cinnamon

• 1-1/2 C carrots, grated

• 1/2 C coconut, flaked

• 1/2 C raw apple, peeled & diced

• 1/2 C pecans, chopped

• Lemon juice (for diced apple)

Preheat oven to 350-degrees F.

 

In a large bowl, combine sugar, vegetable oil, eggs and vanilla. In another bowl, combine flour, baking powder, salt, and cinnamon. Gradually stir flour mixture into liquid ingredients; mix until just moistened. Grate carrots and chop pecans. After peeling and dicing apple, sprinkle lemon juice on top.

 

Gently fold grated carrots, coconut, diced apple and chopped pecans into muffin batter. Pour into well-greased muffin pans to about 2/3 full (approximately 1/4 cup batter per muffin). Bake for twenty to twenty-five minutes, until light golden in color on the edges and tops. Serve warm with butter if desired.

 

*Morning Glory Muffins image (C) Shenanchie.

 

More photos (click on images to see larger sizes in a new window):

 

     

(Above): Morning Glory Muffins before baking (left), and then (right) after baking.

*Morning Glory Muffins images (C) Shenanchie.

 

Please Note: "Morning Glory Muffins" is a variation of the same-named recipe from American Profile Magazine. The original dish called for 1 1/4 C sugar (which we reduced to 1 C) and 1/2 C raisins (which we omitted). In addition, we also sprinkled drops of lemon juice on the diced apple to prevent discoloration before adding to the muffin batter.

 

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