Morning Glory Muffins New Version Recipes

MORNING GLORY MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
• Add flour and gently mix until combined. Do not over mix.
• Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
• Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
• Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
• In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
• In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

MORNING GLORY MUFFINS (NEW VERSION!)

Steps:

• Preheat oven to 350-degrees. Lightly grease eighteen 2½ inch muffin cups or line them with paper baking cups.
• In a large mixing bowl, stir together the flour, xanthan gum, sugar, baking powder, cinnamon, baking soda and salt. Stir in the carrot, apple, raisins, nuts and coconut. The fruit and vegetables may be peeled, or scrubbed and left unpeeled, your choice.
• In a separate bowl, stir together the eggs, cooking oil and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just until moistened. Gently spoon the batter into the prepared muffin cups until each one is almost full.
• Bake in the 350-degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan set on a wire rack for 5 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
• Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

MOIST MORNING GLORY MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.