Morning Glory muffins are a hearty muffin, full of goodness – carrots, apple and raisins. So much goodness they could be labelled a healthy treat. Perfect for breakfast or an afternoon pick-me-up.
These muffins were inspired by a recipe from Butter Baked Goods, a beautiful Canadian bakery whose cookbook is the most beautiful I own. I received it as a gift at Christmas from my daughter Elizabeth and I think I have tried almost every recipe in it. If I were ever lucky enough to have my own little bake shop I would definitely want it to look just like that one. It is located in Vancouver so drop by if you are ever in the neighbourhood- I certainly will be when we visit the west coast some day.
Of course I changed the recipe up a little as I always do and I am always trying to cut down on the amount of sugar in it. Cutting down on the sugar lets the other flavours shine through.
The farm fresh eggs that I am soooo lucky to have also make the world of difference in my baking. Thanks to my friend Pam who supplies me with eggs each week. I keep hoping she will add a cow to her menagerie so we will someday have fresh cream – just think of the possibilities!
This recipes makes 12 jumbo muffins or 16 regular size, depending on your appetite and pan size.
So get out the grater and start grating that apple and carrots and you will soon have a yummy muffin to enjoy. Just remember to share!
- 2½ cups all purpose flour
- 1½ cups granulated sugar
- 1 tbsp cinnamon
- 2 tsp baking soda
- 2 cups grated carrots (large hole on the grater)
- 1 cup sultana raisins
- 1 large apple, peeled,cored and grated
- 1 cup chopped pecans (optional)
- 1 cup unsweetened shredded coconut (optional)
- 4 large eggs
- ¾ cup canola oil
- 1 tsp pure vanilla
- Preheat oven to 350 F
- In a large bowl combine the flour,sugar,cinnamon,baking soda,carrots,raisins,apple,coconut and pecans and mix well.
- In a separate bowl whisk together the eggs,oil and vanilla.
- Add the liquid ingredients to the dry and mix until just combined.
- Spoon into paper lined muffin pan.
- Bake at 350 for about 35 minutes, until tops are golden and firm to the touch.
- Remove from the oven and allow to cool in the pan on a rack for 5 minutes.
- Remove from pan and transfer to a wire rack.
I just made these and they are delicious! Thanks for sharing the recipe!
Glad you enjoyed Jen!
I added salt to these since I noticed there was none in the recipe. Delicious.