Monday, June 7

Morning Glory Muffins

Muffins make a regular appearance on our breakfast table, as I rarely buy breakfast cereal.  Blueberry, lemon poppy seed, bran, my favorite muffins, you name it, we've probably had them.  So I am always on the look out for new muffin recipes.   My mother-in-law told me about this recipe she has on several different occasions during her visits here, but the recipe was always a long ways off at her house, some 850 + miles away.   We finally touched base this last week and I was able to get it from her, and these muffins did not disappoint!
































I did change it up a little--when do I ever follow a recipe exactly?

I had previously tried to make a similar Morning Glory muffin recipe probably over a year ago and with that recipe, the muffins were light in color and in my mind they should be darker--more like a bran muffin.  I decreased the amount of sugar (which is healthier anyhow) and added in some molasses--to help offset the sweetness and give a darker color.  These turned out so yummy...and they are probably somewhat figure friendly too. 

Morning Glory Muffins

Preheat oven to 350 degrees.

2 cups whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3/4 cup sugar
2 Tbsp molasses

1/2 tsp vanilla
1 cup oil (yes, I know, I used a hydrogenated oil--at some point I will break down and buy some coconut oil  ...since then, I have bought coconut oil--and I don't use anything else now!)
3 eggs, slightly beaten
1 1/2 c grated carrots
2 apples--peeled, cored, and grated
3/4 cup grated coconut (I used unsweetened)
1/2 cup raisins
1/2 chopped pecans

Sift dry ingredients through cinnamon together, set aside.  Mix sugar, molasses, vanilla and oil together until well blended.  Add in beaten eggs and mix well.  Fold in carrots, apples, coconut, raisins, and pecans.  Make a well with dry ingredients and fold together wet ingredients.  Mix until just moistened.

Fill greased muffin tins 2/3 full and bake for approximately 20 minutes, or until toothpick inserted comes out clean.  The recipe says 24 muffins--I got 18.   I guess it depends on your muffin tins.  :)   

Enjoy!


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap 

Life as Mom Ultimate Recipe Swap


8 comments:

Abby said...

That sounds good. I may have to give these a try. I do a lot of muffins in the morning too although lately is has been a lot of homemade cinnamon raisin bread.

McMom said...

I can't wait to try these. I hope I don't eat them all myself.

Brenda said...

I have had these before and they are really yummy!

shopannies said...

love muffins and eating healthy thanks for sharing

Julie said...

These look delicious. All the good ingredients offset some of the oil, don't they?

April@The 21st Century Housewife said...

Those sound really lovely, and pretty healthy too! I use olive oil in my muffins (just ordinary olive oil not the expensive extra virgin) and it works really well.

zentmrs said...

These do sound really tasty! Thanks for sharing!!

The Klumpes said...

Hi! I stumbled on your blog when I was looking for some muffin recipes, and I love, love, love it!

And my BIL can't have a lot of oils in general so he and my sister use applesauce in place of oil in all of their baked goods. 1/3 cup of applesauce is equal to 1/2 cup of oil. (sometimes the individual applesauce cups go on sale and are cheaper than the jars, and one of those is 1/3 cup and easy no measure)

I didn't know if you had heard of that substitution before so I thought I'd send you love for your blog and let you know about it.

-Amy

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