Morning Glory Muffins

Morning Glory Muffins

Morning glory muffins are bursting with fruity flavor and wholesome nuts. They are healthy, delicious and filling.  Everyone will be in a better mood starting the day with one of these.  They are easy to serve for a quick breakfast or grab and go.

Morning Glory Muffins

Morning Glory Muffins are a traditional Southern recipe.  They are full of healthy ingredients like whole wheat, apples, raisins, carrots and nuts.  Whether you go to school, headed for a workout or just make it through a morning at work, these muffins help fill you up and get your day started right.  The recipe was inspired by King Arthur flour.  I love to use their wheat flour in my recipes because of the fine, silky texture and I always get good results.

Directions for Morning Glory Muffins

Preheat the oven to 375°F.  Pour raisins in a bowl and cover with warm water while you mix everything up. You will need 3 mixing bowls – one large one for the dry ingredients, 1 medium size for the chopped ingredients and one medium size for the liquid ingredients.  Measure the dry ingredients (whole wheat flour, wheat germ, brown sugar, baking soda, cinnamon, ginger and salt) in the large bowl first.  Next chop all ingredients that need chopping (carrots, green apple, walnuts) and add drained raisins and shredded coconut to a medium mixing bowl.  Last measure all wet ingredients (eggs, vegetable oil, vanilla and orange juice) in a medium size bowl.

Combine the medium bowl of chopped ingredients with the flour mixture in the large bowl.  Mix to coat everything well. Next add the wet ingredients to the mixture.  Stir well, combining all ingredients.  It will be a very thick mixture.  Spoon batter into muffin tins that have been lined with cupcake holders.  Spray the inside of the cupcake holders with Pam before filling. It will make removing the muffins later much easier – even after freezing.  I usually get 18 muffins so I use a tin that holds 12 and tin that holds 6.  Bake in a 375°F oven for 25 to 28 minutes or until a toothpick inserted in the middle of one comes out clean – no raw dough sticking to it.  Turn out on a wire rack to cool.

Storage

I like to save out the ones we are eating that day or the next morning and put the rest directly into the freezer after they have cooled.  Store them in 2 large Ziplocs and pull out as many as you need as you go.  They are good for several months if frozen.  Reheat for 1 minute at 50% power in the microwave.  Enjoy!

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Morning Glory Muffins

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Serves: 18 Muffins
Cooking Time: 25-28 Minutes

Ingredients

  • 1/2 cup raisins
  • 2 cups whole wheat flour
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots (I buy matchstick carrots and chop them on a cutting board)
  • 1 large Granny Smith apple - washed, peeled, and chopped
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped walnuts
  • 1/3 cup wheat germ
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice

Instructions

1

Preheat oven to 375°F. Line muffin tins with paper cupcake holders and spray with Pam.

2

Place raisins in a bowl and cover with hot water. Set aside while you prepared all the other ingredients.

3

Whisk flour, brown sugar, baking soda, cinnamon, ginger, salt, and wheat germ in a large bowl.

4

Place carrots, apple, coconut, drained raisins and walnuts in another bowl and mix gently.

5

Add carrot mixture to flour mixture and mix gently.

6

In a medium bowl, mix eggs, oil, vanilla and orange juice. Add to dry ingredients. Stir until all is moist. It will be very thick.

7

Spoon batter into muffin tins. Each cup will be heaping full. It should make 18 muffins.

8

Bake for 25 to 28 minutes in a 375°F oven until they are brown and a toothpick inserted comes out clean.

9

Remove from oven. Cool 5 minutes then turn them out onto a wire rack to cool.

10

Save what you are going to eat immediately or for the next day.

11

Place the rest in Ziplocs bags and freeze. They will keep several months.

12

To reheat from the freezer, place in microwave at 50% power for a minute, wrapped with a slightly damp paper towel.

13

Carefully remove from microwave and enjoy!

Notes

The mixture will be very thick. These muffins are very filling. You can leave out the coconut if you wish or try substituting pecans or other types of apple for a different flavor.

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