a morning glory muffin and the largest dark coffee of the day from The Coffee Tree down the street from our house. And I waited until I got into the office to take the very first bite [notice The Von Braun Center and Embassy Suites out my window.] So yummy and delicious and just a great start to a very slow starting day...These muffins are much like the ones I make at home on occasion so I wanted to share the recipe for those who'd like to try it themselves [I've substituted applesauce for part of the oil and they were still very good]:
Morning Glory Muffins
1/2 cup oil
1/2 cup sugar
1 tsp vanilla
1/4 tsp Salt
1 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts
1/2 cup coconut
1 1/2 cups finely grated carrots
1 1/2 cups chopped apple
1/2 cup raisins
If you like softer raisins, place them in a saucepan and bring to a boil, drain and cool. Prepare the carrots and apple by cleaning and peeling, then chop into a medium dice, and finely grate. If you like, you can grate the apple too. Set aside.
Preheat the oven to 425°. Have ready sprayed or greased jumbo or regular muffin tins.
In a bowl, combine the eggs, oil, sugar, vanilla and salt. Stir to combine. Stir in the flour, leavening and spice. Fold in the walnuts, coconut, carrots, apple and raisins. Spoon into greased muffin tins, fill them almost full, a little more than the usual 3/4 full, and sprinkle the top with cinnamon/sugar mixture.
Place in the center of the oven, close the door, and turn the temperature down to 350. Don't peek for 15-17 minutes so the oven stays nice and hot. They are done when the tops are fully browned and firm to the touch. If you poke with a toothpick, it should come clean.
Cool in the pans for about 5 minutes, then remove. If they give you any trouble, run a knife around the edges to help to loosen them. Cool on a rack and enjoy when fresh!! They are best fresh made, but it's a great item to individually wrap and freeze. Enjoy!
No comments:
Post a Comment