Morning Glory Muffins

Name: Morning Glory Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cups sugar; 2 1/4 cups unbleached all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup shredded, sweetened coconut; 3/4 cup raisins; 1 large crisp apple, peeled and grated; 1 cup frozen Pineapple Chunks; 2 cups grated Carrots; 1/2 cup coarsely chopped walnuts; 3 eggs; 1 cup vegetable oil; 1 teaspoon pure vanilla extract

6 steps

Prep:20minCook:35min

Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.

Updated at: Thu, 04 Apr 2024 14:09:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories360.8 kcal (18%)

Total Fat20.8 g (30%)

Carbs41.8 g (16%)

Sugars23.8 g (26%)

Protein4.4 g (9%)

Sodium197.8 mg (10%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 ¼ cupssugar

2 ¼ cupsunbleached all-purpose flour

1 tablespoonground cinnamon

2 teaspoonsbaking soda

½ teaspoonsalt

½ cupcoconut

shredded, sweetened

¾ cupraisins

1apple

large, crisp, peeled and grated

1 cupfrozen pineapple chunks

2 cupscarrots

grated

½ cupwalnuts

coarsely chopped

3eggs

1 cupvegetable oil

1 teaspoonpure vanilla extract

Instructions

Step 1

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Step 2

Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

Step 3

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Step 4

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Storage and notes

Step 5

These muffins are substantial enough to be satisfying day-starters or significant snacks. Chock-full of produce, they’re a great way to get more produce into your day (organic, of course).

Step 6

What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.