Step 2. Oh, and dried cranberries instead of raisins. Serve with butter and enjoy! Recipe tips and variations. It's another #teatuesday and Time To Make Morning Glory Muffins. Instructions Checklist. Fold in the carrot, raisins, coconut and pecans. Fold in the carrot, raisins, coconut and pecans. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Add pineapple and all remaining ingredients, stirring until just combined. Preheat oven to 400 degrees (F). Bake the muffins for 25 to 28 minutes, until they . In a large bowl, combine the first five ingredients. Morning glory muffins is the perfect breakfast muffin recipe to feed your family in less than an hour! In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Stir egg mixture into the carrot/flour mixture, just until moistened. Coat a 12-cup muffin pan with cooking spray. Scoop batter into prepared muffin cups. Morning Glory Recipe Variations. My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. Morning Glory Muffin Recipe. Stir in the carrot, raisins, nuts, coconut, and apple. Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced muffins taste like apple cake, spice cake, and moist carrot cake combined. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Add all the pineapple (along with any juices), apple and carrot . Yield: This recipe makes 12 regular-sized muffins, ideal to add to a brunch buffet, to enjoy with a weekday breakfast, or pack as a mid-afternoon snack. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Fill greased or paper lined muffin cups 2/3 full. Even the kids love these! Lightly oil 18 muffin cups, or coat with nonstick cooking spray. Stir in the apples, raisins and carrots. Mix until well blended. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. Stir in the carrot, raisins, nuts, coconut, and apple. Coat a 12-cup muffin pan with cooking spray. Add oil and eggs, stirring just until combined. Bake for 18 to 22 minutes or until a . Preheat oven to 350 degrees F. Mix together the flour, sugar, baking soda, cinnamon, and salt. I found their version to be a bit bland, so I increased the spices, raisins . Add to the flour mixture and blend just until moistened and slightly lumpy. Stir in carrots, apple and raisins. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine. Add to the flour mixture, and stir until evenly moistened. In a bowl, whisk together the flours, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice to combine. Stir into the dry ingredients just until combined. Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon. History of Muffins. Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners. Step 3. Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced muffins taste like apple cake, spice cake, and moist carrot cake combined. Place coconut and walnuts in a food processor and pulse several times until mixture is finely chopped. Method. My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. Use a spoon to smash apart any remaining brown sugar lumps. Step 3. Use a spoon to smash apart any remaining brown sugar lumps. The muffins are best enjoyed fresh, but they will keep nicely for a few days and they also freeze well. Freezer: Morning Glory Muffins can be cooled, wrapped in 2 layers of plastic, and frozen for up to 3 months. For optimal results, follow the recipe as written (below), but you can change the flavor profile and make them a little healthier, if you wish. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Fill greased or paper-lined muffin cups three-fourths full. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Sift together the flour, baking soda, cinnamon, and salt. In a large bowl, whisk sugar, eggs, oil, vanilla, drained crushed pineapple, and warm reduced pineapple juice. And while they're made with all-purpose flour, you can always substitute whole wheat flour for more of a fiber punch. Preheat oven to 350F /176C. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. In a large bowl whisk together the vegetable oil, applesauce, sugar, brown sugar, eggs, and vanilla extract. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the eggs, oil, and vanilla. Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Fill greased or paper-lined muffin cups three-fourths full. Whisk the whole wheat flour, all-purpose flour . In a large mixing bowl combine sugar, flour, cinnamon, baking powder and soda and salt. A cross between carrot cake and fruit cake , these healthy muffins are packed with flavors, nutrients, and are super moist. Serve with butter and enjoy! Whisk eggs, brown sugar, oil and vanilla in a large bowl.

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