Morning Glory Muffins

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

This recipe, a throwback to the "back to the land"'60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place).

Morning Glory Muffins

star rating (137) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 02/18/2013

Ingredients

  • 1/2 cup raisins
  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots
  • 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup chopped walnuts
  • 1/3 cup sunflower seeds or wheat germ, optional
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice

Directions

see this recipe's blog »

1) Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

2) In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

3) In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

4) Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.

5) In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.

6) Add to the flour mixture, and stir until evenly moistened.

7) Drain the raisins and stir them in.

8) Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

9) Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

10) Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin Servings Per Batch: 12 Amount Per Serving: Calories: 342 Calories from Fat: Total Fat: 18g Saturated Fat: Trans Fat: Cholesterol: 53mg Sodium: 347mg Total Carbohydrate: 26g Dietary Fiber: 4g Sugars: 19g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/28/2015
  • LArcher from London, Ontario
  • This is now my new favorite morning glory muffin recipe! I used pineapple juice instead of orange juice just because I had it on hand. I used sunflower seeds and sunflower oil (all 2/3 of it). I omitted the nuts because my daughter has a nut allergy. Will definitely be making these regularly!
  • star rating 03/23/2015
  • from
  • Great morning treat! Moist and delicious! I substituted half of the oil for apple sauce.
  • star rating 03/22/2015
  • John from Portland, OR
  • This was perfect for breakfast this Sunday morning. I used a sweet apple (Opal), because it's what I had on hand, and substituted juice from a Meyer lemon to up the acidity. Also used oat bran in place of the wheat germ and pecans instead of walnuts. Topped each muffin with a teaspoon of cinnamon sugar before putting in the oven. The baking time was only about 20 minutes at 375 F on the bottom rack of the oven and made 16 large muffins.
  • star rating 03/04/2015
  • kaf-sub-ptmiska from KAF Community
  • These muffins are great. Not too sweet, not too greasy and packed with flavor. Only change I made was reducing the cinnamon to 1 tsp. I don't like too much cinnamon in food. Glad that I made them. Great new breakfast treat.
  • star rating 02/15/2015
  • Lois from Mississippi
  • First batch absolutely wonderful. Shared with neighbors and they thought the same. About to make another batch. I can't wait!
  • star rating 01/02/2015
  • monica6593 from KAF Community
  • I made these last night and overall I'm happy. Just a couple things: I found them oily. Can the vegetable oil be subbed out for something else? They also didn't mound up nicely. Maybe I put too much in the muffin cup? it made way more than a dozen - I used a normal 6 muffin tin.
    You might consider half applesauce (1/3 cup ) and half vegetable oil (1/3 cup) to match your taste/texture expectations. Happy Baking! Irene@KAF
  • star rating 12/03/2014
  • Margaret from Upstate NY
  • star rating 11/01/2014
  • Nicole from Boston, MA
  • Amazing, perfection! I made these gluten free with a few changes. I substituted King Arthur GF flour, ground flaxseed for wheat germ, 2 medium sized apples with skin on instead of coconut and added 1.5 t xanthan gum 28 minutes in my convection oven at 350
  • star rating 10/16/2014
  • member-twelch99 from KAF Community
  • So much good stuff in these. The flavor was perfect. Going to try and make them healthy by replacing some of the fat and sugar with applesauce or some other alternative.
  • 09/16/2014
  • Katie from Flovilla, Georgia
  • I love this muffin! So good for you and delicious !
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