Morning Glory Muffins

1
Beth Pierce

By
@smalltownwoman

These moist, delectable and easy to make Morning Glory Muffins are loaded with carrots, raisins, walnuts, and coconut. They are always a hit with family and friends. I love to make a double batch and freeze half for on the go breakfasts. Muffins are always a great addition to those hearty weekend breakfasts and busy but fun holiday brunches. These muffins, Cranberry Orange Muffins, Oatmeal Muffins, and Blueberry Muffins are just a few family and fried favorites.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 2 c
    flour
  • 2 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 3
    eggs
  • 3/4 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 3/4 c
    brown sugar
  • 2 c
    shredded carrots
  • 1 c
    peeled and shredded apple
  • 1/2 c
    raisins
  • 1/2 c
    chopped walnuts
  • 1/2 c
    flaked coconut

How to Make Morning Glory Muffins

Step-by-Step

  1. Preheat oven to 400 degrees. Line a muffin tin with paper liners.
  2. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl stir together the eggs, oil, vanilla extract, brown sugar, carrots and apple. Stir the wet ingredients into the dry ingredient stirring just until barely incorporated.
  3. Fold in the raisins, walnuts, and coconut. Avoid any over stirring or overmixing so the dough does not get tough.
  4. Spoon the batter into the muffin liners filling them all the way up. Bake for 10 minutes. Then reduce the oven to 350 degrees. Bake an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.

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