Morning glory muffins are made with a little bit of everything: whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut and wheat germ. Created decades ago by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island, they’re a throwback to the 1970’s “back-to-the-land” movement, when wholesome hippie food was all the rage. True to their name, they’re a glorious way to start the day.
What you’ll need to make Morning Glory Muffins
Despite the long list of ingredients, morning glory muffins are easy to make, especially if you use a food processor to shred the carrots and apple. For the flour, I like to use King Arthur white whole wheat flour because it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). If you can’t find it, go ahead and use regular whole wheat flour (or, for lighter-tasting muffins, try half whole wheat flour/half all-purpose flour).
How to make Morning Glory Muffins
Begin by soaking the raisins in hot water. This softens and plumps them up.
Meanwhile, grate the carrots and apple. I use a food processor but you can also use a box grater.
If you’re making your own orange juice, juice the orange.
In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, ginger and salt.
Combine, using your fingers to break up any lumps of brown sugar.
In a separate bowl, mix together the eggs, oil, orange juice, and vanilla extract.
Add the liquid ingredients to the flour mixture, along with the grated apple, grated carrots, wheat germ, walnuts, coconut, and drained raisins.
Mix until evenly moistened and combined. The batter will be very thick.
Divide the batter into the wells of a greased 12-cup muffin pan. They will be very full.
Bake for about 25 minutes, until muffins are nicely domed. Cool in the pan for a few minutes, then turn the muffins out onto a rack to cool completely.
The muffins are best enjoyed fresh, but they will keep nicely for a few days and they also freeze well. Serve with butter and enjoy!
My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. I found their version to be a bit bland, so I increased the spices, raisins, walnuts, and sugar.
You may also like
- Classic Carrot Cake
- Banana Nut Muffins
- Oat Muffins with Pecan Streusel Topping
- Blueberry Maple Bran Muffins
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