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Food & Recipes

Morning Glory Muffins

  • Active Time 30 minutes Total Time 1 hour
Breakfast Muffins Morning Glory (made from carrots, apples, raisins, walnuts) on the autumn leaves. Healthy food.

The name says everything: These Morning Magnificence biscuits are wonderful. Designed in 1978 by culinary expert Pam McKinstry, who possessed Nantucket’s Morning Brilliance Bistro, these generous biscuits contain a splendid and warming mix of organic products, nuts, and flavor. It’s significant to toast the walnuts prior to adding them to your player; biscuit hitter doesn’t get adequately hot to toast the nuts much while baking, and toasting is fundamental for more profound character. These kitchen sink breakfast biscuits are adjusted and delightful, yet they really do take well to replacements. Could do without walnuts? Toss them out or trade with one more toasted nut. Not into carrot? Skip it and twofold the apple. Have dried cranberries rather than raisins? Simply substitute a similar volume, balanced.


Makes 12

¾ cup neutral oil (such as grapeseed or canola), plus more for muffin pan

1 cup (125 g) all-purpose flour

1 cup plus 2 Tbsp. (145 g) whole wheat flour

2 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

2 large eggs

½ cup (100 g) granulated sugar

½ cup (100 g) light brown sugar

2 tsp. vanilla extract

1 16-oz. can crushed pineapple, drained and squeezed dry

1 cup shredded peeled carrot (from about 2 medium or 1 large carrot)

1 cup shredded peeled Granny Smith apple (from about 1 apple)

½ cup golden raisins

½ cup sweetened coconut flakes

½ cup toasted pecans, coarsely chopped

Step 1

Preheat broiler to 350º. Line a standard 12-cup biscuit container with paper liners. Gently cover level top of biscuit dish with nonpartisan oil to forestall staying.

Step 2

Join 1 cup (125 g) regular baking flour, 1 cup in addition to 2 Tbsp. (145 g) entire wheat flour, 2 tsp. ground cinnamon, 1 tsp. baking powder, 1 tsp. baking pop, and ½ tsp. fit salt in a medium bowl.

Step 3

Whisk 2 enormous eggs, ½ cup (100 g) granulated sugar, and ½ cup (100 g) light earthy colored sugar in a huge bowl until smooth. Speed in ¾ cup nonpartisan oil, (for example, grapeseed or canola) and 2 tsp. vanilla concentrate. Blend in one 16-oz. can squashed pineapple, depleted and pressed dry. Crease in 1 cup destroyed stripped carrot, 1 cup destroyed stripped Granny Smith apple, ½ cup brilliant raisins, ½ cup improved coconut drops, and ½ cup toasted walnuts, coarsely hacked.

Step 4

Fold dry ingredients into wet ingredients until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.

Step 5

Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–30 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.

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