Morning Glory Muffins
January 16, 2009 > 12 Comments
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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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12 Responses to “Morning Glory Muffins”
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January 16th, 2009 @ 12:23 pm
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.
January 16th, 2009 @ 4:43 pm
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?
January 20th, 2009 @ 1:31 am
They look great and sound wonderful! Love bulk recipes!!
January 21st, 2009 @ 5:09 am
Made these tonight and they are so yummy! Even my picky diabetic husband who never eats fruits and veggies enjoyed them.
February 4th, 2009 @ 2:18 am
I wound up using dried cranberries instead of raisins and loved these. We will definitely be making these muffins again.
February 10th, 2009 @ 3:15 am
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.
February 10th, 2009 @ 5:14 am
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.
March 22nd, 2009 @ 10:26 pm
[...] – Morning glory muffins & [...]
March 25th, 2009 @ 9:34 pm
What size can of pineapple do you use? I can’t wait to try these muffins. I just found your blog and have been furiously printing off so many of your yummy-sounding recipes. Thanks!
October 16th, 2009 @ 8:44 am
I thank you for this delicious sounding recipe..will try it soon! God bless all your efforts to help make cooking fun and nutritious! !
December 30th, 2009 @ 10:19 pm
[...] Morning Glory Muffins [...]
January 4th, 2010 @ 2:08 am
[...] Morning Glory Muffins [...]