A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.
Morning Glory Muffins
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).
Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.
Ingredients
- 1/2 cup raisins or Jammy Bits, your favorite flavor*
- 2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Gluten-Free Measure for Measure 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
- *See "tips," below.
Instructions
- 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.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Drain the raisins and stir them in.
- Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
- 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.
- 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.
Tips from our bakers
- Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients or other changes needed.
- Not fond of raisins? Substitute Substitute Jammy Bits, sweet, soft little morsels of fruit purée.
Recommended For You
Reviews
Delicious! I used fermented carrot kraut that I'd made and subbed flax seeds for the wheat germ/sunflower seeds. In the future, I'd add more raisins.
These are wonderful. I too, got about 17-18 based on the size of my muffin tin. But needed, then, to reduce the baking time. They're hearty and not too sweet. They dome nicely. New favorite.
Excellent muffins. I didn't have any apples on hand so I used cranberry. Delicious!!! On my regular list as a go to nutritious and tasty muffin, even my husband liked them and he is a very picky eater. Thank you so much for sharing.
Recipe is awesome, rave reviews from various people who tried them. Passed along recipe and website.
Excellent recipe. So moist and delicious: I modified this in a good way: 1 cup of raisins instead of 1/2 cup, cut down the sugar from 1 cup to 3/4 cup, didn't include ginger, instead of 2 cup of carrots, I used 1 cup grated carrots and 1 cup of yellow zuchini, I used a HUGE crispin tart apple, instead of 2/3 cup of oil, I used unsweetened apple sauce. Since all ovens are different, mine cooked from 20-25 minutes. I started with 15 minutes, then too soft, then at 20 they were firm. I always put timer for 5 minutes earlier than called for to indicate where they are. I hate to overcook anything
Few thoughts on this recipe: 1. These muffins are delicious. 2. I substituted fresh lemon juice for orange juice. 3. I had a hard time really discerning if I had enough carrots and apples. I know it says 1 large apple and 2 cups of carrots. It just seemed like ALOT of carrots for 12 muffins. 4. Others mentioned the recipe makes a lot of batter. I agree with that. The batter overflowed on the muffin tin to make really beautiful muffin tops (most recipes I find don't turn out like that).
Made this exactly as directed, and I wish I could rank this recipe as 6 stars, it's that good. Why would anyone buy a muffin at a shop when you can make these?
love this recipe BUT i had waaaay more than enough batter to fill 12 muffin cups..in fact i had enough left over to bake a small loaf, too
I love these muffins. I have made them as is and they're delicious, but I have also halved the sugar and used a mushed ripe banana in its place and they're still very sweet and moist. I tend to use coconut oil to accent the shredded coconut, craisins instead of raisins, pecans in place of the seeds. and add blueberries. They're so good and my kids love them. I appreciate the fact that you get fruit and a vegetable in one go. Tempted to try adding some zucchini too just to increase nutrients a bit.
I tried this recipe two months ago, and I've already made it twice more since then! My friends and I love these muffins. Each time, I have used 1 cup all-purpose flour and 1 cup whole wheat flour, and sliced almonds instead of walnuts. The first time I tried golden raisins, but I found I prefer KAF apple cinnamon jammy bits. One time I substituted the 3 eggs for 3/4 cup mashed banana to make the recipe vegan. This most recent time, I halved the amount of cinnamon and added some cloves and allspice - yum!!! I can't recommend these muffins enough.
