I love baking all sorts of things, but especially muffins. Unlike other baked goods, they require so little effort to whip together. They’re the perfect breakfast or snack for throughout the week, and are so versatile. Add raisins, chocolate chips, oatmeal, dates–whatever your heart (or belly) desires.
I had a hankering for carrot muffins of some sort and came across a recipe that was a good base, but not quite perfect for what I was hoping for. With some additions (and tweaks), I think these are just about the perfect Morning Glory muffin. While I would suggest letting them cool so they don’t stick to their muffin liners or tin, I wholeheartedly give you permission to stuff a hot one into your mouth, just as soon as they come out of the oven (just don’t burn yourself, okay?).
Morning Glory Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 2 cups shredded carrots
- 1 apple shredded
- ½ cup raisins or chopped dates
- ½ cup chopped walnuts or pecans
- ½ cup flaked coconut
- 3 large eggs
- 1 cup oil or applesauce
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°.
- Mix all dry ingredients (including shredded carrots & apple) together. Add the rest of the ingredients and mix well.
- Spoon batter into muffin cups & bake approximately 20 minutes or until an inserted toothpick comes out clean. For magazine-worthy domes, only fill every other muffin cup & fill to the top of the cup. This allows them to expand perfectly.
