One of the nice things about being in MN is hanging out with my brother Nathan and cooking/baking stuff. We are both goat-cheese-loving, delicious-dinner-making, Trader-Joe’s-frequenting, food-picture-taking, cookbooks-from-library-check-outing, unashamed foodies. Nathan may be even more crazy about food than I am; I don’t know. But it’s fun to get together and fuel our shared obsession.
Yesterday Nathan introduced me to a new, and fabulous, recipe for morning glory muffins. You know, those carrot & raisin & nut & apple & pineapple muffins that have a little bit of everything in them. I’ve made them before, though it’s been a long time. The downside is that they are prone to being greasy and heavy. But after trying this recipe, in short, I’m a believer. They have all the flavor and deliciousness but don’t taste like they were soaked in oil, and they don’t make my stomach hurt after eating them — always a plus.
Here’s a link to the recipe, or you can follow the simple instructions below … a food processor is helpful if you have one!
The Original Morning Glory Muffins
- 2¼ cups unbleached all-purpose flour
- 1¼ cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 can (8 ounces) crushed pineapple, drained
- 2 cups finely grated carrots (from about 6 carrots; see Notes)
- 1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated (see Notes)
- ¾ cup raisins
- ½ cup shredded, sweetened coconut
- ½ cup coarsely chopped pecans or walnuts (add a little more — everything’s better with more walnuts!!)
- 3 large eggs
- 1 cup canola oil
- 1 teaspoon pure vanilla extract
1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter 16 standard-size muffin cups or line them with cupcake liners.
2. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
3. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim.
4. Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
5. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.
(notice my buff younger brother’s arm in the picture — ha)
OK, I’m going to go eat a muffin now. :)