MiMi's Muffins

Clarlinda Landers


I experimented with many "Glorious Morning Muffins or Glory Muffins"
then I adapted this recipe from all those trials. They have a lot of ingredients but are worth the time. They are very versatile and freeze well, very handy to take with when you are in a hurry in the morning.
If you like, you can also spread them with a cream cheese frosting to make them more cupcake like.

★★★★★ 1 vote
16 muffins
30 Min
25 Min


1 c
all purpose flour
1 c
whole wheat flour or (uncooked oatmeal)
1 c
brown sugar, lightly packed
2 Tbsp
wheat germ
2 tsp
cinnamon, ground
1 medium
grated rind of fresh orange
1 tsp
baking powder
2 tsp
baking soda
1/2 tsp
1/2 c
milk (or buttermilk)
2 large
2 tsp
3/4 c
vegetale oil or( melted coconut oil -my preference)
3 medium
grated carrots (about 2 cups) you can also substitute grated zuchinni
1/2 c
crushed pineapple, drained
1/2 c
raisins or dried cranberrys
1 c
apple shredded
1 c
coconut (or pecans if you prefer)


1Instructions : 1. Preheat the oven to 350 degrees F. Line twelve to sixteen 1/2-cup muffin cups with paper muffin liners.

2. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the oil (or if you prefer, like I do use melted coconut oil), and vanilla extract.

3. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple, apple, coconut, raisins just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 20-25 minutes. Turn muffins out of the tins and cool on a rack. Serve warm. Top with a cream cheese frosting if desired.

About MiMi's Muffins