MORNING GLORY MUFFINS
These are the best muffins I've ever eaten! Once I took them to a brunch. Three other women had brought muffins, too, but mine disappeared first, and everyone wanted the recipe. Even my husband, who doesn't normally like muffins, just can't seem to get enough of these.-Paddy Webber, Exeter, Ontario
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 283 calories, Fat 16g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 228mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
BEST MORNING GLORY MUFFINS
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 188 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FAVORITE MORNING GLORY MUFFINS
I enjoy preparing all sorts of foods and trying new dishes. These muffins are a hearty morning treat full of carrots, raisins, walnuts, coconut and apples.-Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine eggs, applesauce, oil, molasses and extracts; mix well. Stir into dry ingredients just until moistened. Fold in carrots, raisins, walnuts, coconut and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 186 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 230mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
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
Steps:
- Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
- Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
- Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
- Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.
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