1 cup grated apple (about 1 large apple, peeled and cored)
2 cups grated carrot (about 3 carrots, peeled)
½ cup Thomson or sultana raisins
¼ cup chopped walnuts
¼ cup chopped pecans
¼ cup pumpkin seeds
½ cup shredded unsweetened coconut
3 eggs, room temperature
1 cup vegetable or sunflower oil
2 teaspoons vanilla extract
zest from 1 navel orange
Takes ,
serves 12.
Instructions
Preheat oven to 350°F with the rack in the middle position.
Place flour, sugar, baking soda, cinnamon and kosher salt into a medium size bowl. Stir to combine.
Add the grated apples, carrots, raisins, nuts, pumpkin seeds and coconut. Gently toss them in the dry ingredients to coat evenly.
Place the eggs, oil and vanilla extract in a separate bowl and blend together using a hand mixer. Add the orange zest and blend for a minute more to combine.
Pour the wet ingredients into the dry mix and stir to combine thoroughly.
Grease or line muffin tins before spooning batter into each filling to the top of the well.
Transfer to oven and bake until tops are golden or as follows: 30 minutes for large muffins, 20 minutes for mini muffins.
Remove from oven and gently twist then lift muffins from tin. Enjoy warm or cooled.
Morning Glory Muffins
Ingredients
2 cups unbleached all-purpose flour
1¼ cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon kosher salt
1 cup grated apple (about 1 large apple, peeled and cored)
2 cups grated carrot (about 3 carrots, peeled)
½ cup Thomson or sultana raisins
¼ cup chopped walnuts
¼ cup chopped pecans
¼ cup pumpkin seeds
½ cup shredded unsweetened coconut
3 eggs, room temperature
1 cup vegetable or sunflower oil
2 teaspoons vanilla extract
zest from 1 navel orange
Directions
Preheat oven to 350°F with the rack in the middle position.
Place flour, sugar, baking soda, cinnamon and kosher salt into a medium size bowl. Stir to combine.
Add the grated apples, carrots, raisins, nuts, pumpkin seeds and coconut. Gently toss them in the dry ingredients to coat evenly.
Place the eggs, oil and vanilla extract in a separate bowl and blend together using a hand mixer. Add the orange zest and blend for a minute more to combine.
Pour the wet ingredients into the dry mix and stir to combine thoroughly.
Grease or line muffin tins before spooning batter into each filling to the top of the well.
Transfer to oven and bake until tops are golden or as follows: 30 minutes for large muffins, 20 minutes for mini muffins.
Remove from oven and gently twist then lift muffins from tin. Enjoy warm or cooled.
Morning Glory Muffins
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Rich, crumbly muffins bursting with the flavours of grated carrot, apple, nuts, dried fruit, seeds, spices and zippy orange zest…
Trust me on this, one bite is all it takes to fall head over heels in love with our super tasty MORNING GLORY MUFFINS. They’re so good in fact, we expect you’ll be making them again and again just to meet the demand; family and friends will keep asking for more.
Before we walk through a few key points to consider when making them, three things make these muffins make-worthy. Number one, as mentioned, they’re crazy delicious. Number two, these muffins are a great idea for breakfast, brunch or just a light snack. Finally, these muffins get extra points for being so versatile. They freeze well, travel well and can be made as majors or minis – yay!
Here are a few little tips on making our (soon-to-be) famous MORNING GLORY MUFFINS:
MUFFIN MANIA
Muffins are wonderful, individually portioned baked goods that can take two forms; flat bread (think English muffins) and a sweet or savoury quick bread baked in small cups. To learn more about muffins head HERE.
Our photo of the ingredients needed to create these muffins should make things pretty clear. This recipe yields sweet quick bread-style muffins filled with an assortment of nuts, dried fruit, seeds, spice plus carrots and orange. All things considered, this recipe for homemade muffins has just the right amount of everything.
FRUIT & VEG
Using both carrot and apple in our MORNING GLORY MUFFINS is pretty standard, but during testing we kept coming back to the same conclusion: more! Please remember this when making the recipe. We’re calling for a cup of grated apple and two cups of grated carrot, but if you happen to have even more after grating, just add it in, you won’t be sorry.
NUTS & DRIED FRUIT
In the VIDEO attached to this story, I mention how you’ll need 3/4 of a cup of chopped nuts and/or seeds. We created this recipe using my favourite combination of walnuts, pecans and pumpkin seeds. That said, feel free to substitute your favourites into the mix.
Same goes for the raisins. I tossed in ½ a cup of Thomson raisins, but yellow raisins, dried currants, cranberries and even dried cherries work too. We suggest making this recipe your own.
MIXING BOWL
This is one of those recipes where the purpose of a specific culinary tool gets put to good use. Ah yes, the proverbial mixing bowl. Yet, in this case, using it to properly mix the dry ingredients with the carrots, apple, nuts and dried fruit is key. It’s so important to coat, almost dredge those ingredients before adding the eggs and oil mixture. Doing so ensures they stay suspended evenly throughout the muffins as they bake.
WHAT’S YOUR LINE
We really worked to give you options with this recipe. Two things to consider; first are you going to make large or mini muffins? Although we’ve listed the different bake times in the instructions below, you should note that either option yields the same great results. We found the large muffins are a great portion when serving them let’s say for breakfast or brunch, while the mini-muffin size is perfect for grab-and-go single-bite snacks or to enjoy in the car when travelling.
Regardless of which size you choose, please note that you can make this recipe with or without muffin liners. A quick grease of the wells of a muffin pan is all you need to do before adding the batter, while a liner can also be used for a more fancy, elevated presentation.
FILL ’ER UP
We suggest adding the muffin batter right to the top of the muffin tin. Yes, the muffins will blossom in the pan and yes, the tops may even touch or join together as they bake. Don’t worry, these muffins are meant to be big and plentiful. That’s why they’re so glorious!
SERVE
Here’s a suggestion on how best to enjoy these muffins – just eat ‘em! It won’t be hard, in fact this recipe should come with a warning; pace yourself. If you plan to serve them as part of a larger breakfast of brunch menu, you might want to consider having our HEALTHY FRESH FRUIT SALAD or ever-popular APPLE BANANA CARROT SMOOTHIES at the ready too. These three items work really well together.
Need to get your next morning off to a great start? Make these MORNING GLORY MUFFINS!
1 cup grated apple (about 1 large apple, peeled and cored)
2 cups grated carrot (about 3 carrots, peeled)
½ cup Thomson or sultana raisins
¼ cup chopped walnuts
¼ cup chopped pecans
¼ cup pumpkin seeds
½ cup shredded unsweetened coconut
3 eggs, room temperature
1 cup vegetable or sunflower oil
2 teaspoons vanilla extract
zest from 1 navel orange
Directions
Preheat oven to 350°F with the rack in the middle position.
Place flour, sugar, baking soda, cinnamon and kosher salt into a medium size bowl. Stir to combine.
Add the grated apples, carrots, raisins, nuts, pumpkin seeds and coconut. Gently toss them in the dry ingredients to coat evenly.
Place the eggs, oil and vanilla extract in a separate bowl and blend together using a hand mixer. Add the orange zest and blend for a minute more to combine.
Pour the wet ingredients into the dry mix and stir to combine thoroughly.
Grease or line muffin tins before spooning batter into each filling to the top of the well.
Transfer to oven and bake until tops are golden or as follows: 30 minutes for large muffins, 20 minutes for mini muffins.
Remove from oven and gently twist then lift muffins from tin. Enjoy warm or cooled.
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