Morning Glory Muffins

Introduction

History

Morning Glory Muffins were first created in the late 1970s by Chef Pam McKinstry at her Morning Glory Café on Nantucket Island. The recipe quickly became a favorite among locals and tourists alike, and has since been adapted and shared in kitchens around the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to finely grate the carrots and zucchini to ensure they are evenly distributed throughout the muffins.

- Do not overmix the batter, as this can result in tough muffins. Mix until just combined.

- Feel free to customize the recipe by adding your favorite mix-ins, such as shredded coconut or chopped dried fruit.

- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Serving Suggestions

Enjoy Morning Glory Muffins warm with a pat of butter or a dollop of cream cheese for a decadent treat. They also pair well with a hot cup of coffee or tea.

Cooking Techniques

Morning Glory Muffins are baked in a muffin tin at 350°F (177°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.

Ingredient Substitutions

Use all-purpose flour in place of whole wheat flour for a lighter texture.

- Substitute mashed banana for the unsweetened applesauce for added sweetness.

- Use vegetable oil or melted butter in place of canola oil.

Make Ahead Tips

Morning Glory Muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve Morning Glory Muffins on a decorative platter with a dusting of powdered sugar or a drizzle of glaze for an elegant touch. Garnish with a sprinkle of chopped nuts or a fresh berry for added color.

Pairing Recommendations

Morning Glory Muffins pair well with a variety of beverages, such as coffee, tea, or a glass of milk. They also make a great accompaniment to a bowl of yogurt or a fruit salad for a balanced breakfast.

Storage and Reheating Instructions

Store leftover Morning Glory Muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. To reheat, simply microwave for a few seconds or warm in the oven at 350°F (177°C) for a few minutes.

Nutrition Information

Calories per serving

Each serving of Morning Glory Muffins contains approximately 200 calories.

Carbohydrates

Each serving of Morning Glory Muffins contains approximately 30 grams of carbohydrates.

Fats

Each serving of Morning Glory Muffins contains approximately 5 grams of fat.

Proteins

Each serving of Morning Glory Muffins contains approximately 3 grams of protein.

Vitamins and minerals

Morning Glory Muffins are a good source of vitamin A, vitamin C, and potassium.

Alergens

Morning Glory Muffins contain wheat and nuts. They can be made gluten-free by using gluten-free flour and ensuring all other ingredients are gluten-free.

Summary

Morning Glory Muffins are a nutritious and delicious breakfast option that are high in fiber and vitamins. They are a great way to start your day on a healthy note.

Summary

Morning Glory Muffins are a delicious and nutritious breakfast option that are easy to make and perfect for enjoying on the go. Packed with carrots, zucchini, raisins, and nuts, these muffins are sure to become a new favorite in your household.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Morning Glory Muffins. It was a brisk autumn morning, the air crisp and the leaves turning a vibrant array of colors. I had just finished my morning walk through the park and decided to stop at a quaint little bakery that I had never noticed before.

As I stepped inside, the warm scent of cinnamon and nutmeg enveloped me, making my stomach rumble with anticipation. The display case was filled with an assortment of freshly baked treats, but one in particular caught my eye – a platter of golden-brown muffins studded with carrots, raisins, and nuts.

I ordered one and took a tentative bite, savoring the moist crumb and the burst of flavors that danced on my tongue. It was unlike any muffin I had ever tasted before, a perfect balance of sweetness and spice that left me craving more.

I couldn't resist asking the baker for the recipe, and to my delight, she was more than happy to share it with me. She explained that Morning Glory Muffins were a popular item at her bakery, a beloved recipe passed down from her own grandmother.

Over the years, I have collected recipes from various places and people, but this one quickly became a favorite in my repertoire. I have since made these muffins countless times, tweaking and perfecting the recipe to suit my own tastes.

The key to these muffins, I have found, is in the balance of ingredients. The carrots add a subtle sweetness and moisture, while the raisins and nuts provide a chewy texture and nutty flavor. A hint of cinnamon and nutmeg ties everything together, creating a warm and comforting spiciness that is perfect for a chilly morning.

To make Morning Glory Muffins, you will need the following ingredients:

- 2 cups all-purpose flour

- 1 cup granulated sugar

- 2 teaspoons baking soda

- 2 teaspoons ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 2 cups grated carrots

- 1/2 cup shredded coconut

- 1/2 cup raisins

- 1/2 cup chopped nuts (walnuts or pecans work well)

- 3 large eggs

- 1/2 cup vegetable oil

- 1/2 cup applesauce

- 1 teaspoon vanilla extract

Preheat your oven to 350°F and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Add the carrots, coconut, raisins, and nuts, stirring until well combined.

In a separate bowl, beat the eggs, oil, applesauce, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Morning Glory Muffins warm or at room temperature, with a cup of hot tea or coffee.

I have shared this recipe with friends and family, and it never fails to receive rave reviews. There is something special about the combination of flavors and textures in these muffins that keeps people coming back for more.

As I sit here in my cozy kitchen, surrounded by the aroma of spices and the memory of that crisp autumn morning, I am reminded of the joy that cooking and sharing recipes can bring. I am grateful for the opportunity to learn and grow as a cook, and for the delicious recipes that have enriched my life.

So, the next time you find yourself in need of a comforting and delicious breakfast treat, why not give these Morning Glory Muffins a try? I promise you won't be disappointed. Happy baking!

Categories

| American Recipes | Applesauce Recipes | Carrot Recipes | Cathy's Recipes | Egg Substitute Recipes | Muffin Recipes | Nut Recipes | Oats Recipes | Raisin Recipes | Wheat Flour Recipes | Whole Wheat Flour Recipes |

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