Today marks the one-year anniversary of my recipe blog! It’s hard to believe that I’ve been blogging for a year now and closing in on 175 recipes posted. Time flies when you’re having fun cooking, baking, and eating!
Now to kick off my second year of blogging, I’m going to share a frantastic muffin recipe. My friend Jill baked up a batch of these muffins and brought them into work one fine day. I took a bite and just about swooned.
Those of you who are familiar with carrot cake recipes will recognize that the ingredients for these morning glory muffins are almost identical but for the addition of the shredded apple. Whether it’s the apple or just the particular combination of ingredients, this is one mighty delicious muffin. Did I mention how moist it is? Utterly, delectably moist!
I’m not sure where the name for the muffins came from; but if you make a batch of these muffins and pour yourself a cup of coffee, it will be a glorious morning indeed!
One year ago: Chocolate Biscuit Cake
Morning Glory Muffins
- 2 1/4 cups flour
- 1 1/4 cups sugar
- 1 tbl. cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups grated carrots
- 1 apple, shredded (with skin is OK)
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup pecans or walnuts, chopped and preferably toasted
- 1 8-oz. can crushed pineapple, drained well
- 3 eggs
- 1 cup vegetable oil
- 1 tsp. vanilla
Preheat oven to 350º F. Grease 20 to 24 muffin cups or use paper liners. (I made 20 larger muffins.)
Sift together dry ingredients and put into large bowl. In a separate bowl, mix the carrots, apple, coconut, raisins, nuts, and crushed pineapple together; add to the dry ingredients and mix together.
Whisk together the eggs, vegetable oil, and vanilla; add to the carrot mixture and blend just until moistened. This mixing can be done by hand. Batter will be pretty thick. Spoon into muffin cups almost to the top (they don’t rise much).
Bake approximately 18 to 20 minutes or until toothpick inserted in center comes out clean with tender crumb clinging. Cool muffins in pan for 5 minutes. Then turn out onto wire rack to finish cooling. When completely cool, store in airtight container. My muffins were baked to perfection in 20 minutes.
They are best when allowed to “ripen” for 24 hours before serving, and they freeze very well.