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Thursday, January 15, 2009

Morning Glory Muffins

This recipe has been tweaked over and over again and I've gotten it to the point where I don't think I could possibly add anything else to it. (Although nuts would make a nice addition too. I usually leave them out though.) The muffins turn out so moist and delicious.

This recipe makes about 3 dozen, so it's a great one when you want to stock the freezer.

Morning Glory Muffins
  • 2 c. whole wheat flour
  • 2 1/2 c. white flour (You could probably go less or more either way between the two types of flour.)
  • 2 1/2 c. sugar
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • 2 t. baking soda
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 c. shredded coconut
  • 1 c. raisins
  • 2 apples, peeled and grated
  • 4 carrots, peeled and grated
  • 1 can crushed pineapple, drained
  • 1 c. mandarin oranges, drained
  • 6 eggs
  • 1 1/2 c. applesauce
  • 1/2 c. vegetable or canola oil
  • 2 t. vanilla
  • Optional: coarse sugar
1. Stir together the flours, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder and salt in a medium-sized bowl. Set aside.

2. I a large bowl, combine the remaining ingredients and stir to blend well. Slowly add in the dry ingredients until fully incorporated.

3. Fill greased muffin tins 3/4 full. If desired, sprinkle coarse sugar on top of the muffins. Bake at 350 degrees for 30-35 minutes.
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7 comments:

Judy said...

What a great, sneaky way to get in all those fruits and veggies!! I LOVE IT!!! I might give this a try this weekend. Question...the oranges, are those from a can too?
Thanks!
BTW, I found your mac and cheese recipe on your website.

newlyweds said...

Love this recipe with all the added fruits and veggies I bet it is soooo good! have you tried it before with all whole wheat flour?

Donna said...

They look great and sound wonderful! Love bulk recipes!!

Megz said...

Made these tonight and they are so yummy! Even my picky diabetic husband who never eats fruits and veggies enjoyed them.

Buffie said...

I wound up using dried cranberries instead of raisins and loved these. We will definitely be making these muffins again.

SarahGirl said...

Hi, Kate,

I am SO enjoying trying your recipes. We had your tuna casserole tonight. Loved not using condensed soup....

On your morning glory muffins, I only have one muffin pan and the recipe makes 3 dozen. Can I hold the batter in the fridge for a little while and then just add a few minutes to the baking time for the cold batter? Or do you think it would thicken up too much?

Thanks.

Kate said...

Sarah, you can definitely refrigerate the batter in between. I always have to do that since I only have 2 muffin tins. It's never been a problem.

Thank you so much for your kind words! I'm so glad you enjoy this blog.