Morning Glory Muffins
Try this Morning Glory Muffins recipe
Try this Morning Glory Muffins recipe
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 3 large eggs
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon orange zest
- 1/2 cup (100g) packed light or dark brown sugar
- 1/3 cup (35g) ground flax (optional)
- 1/2 cup (64g) unsaltedâ chopped pecans such as diamond of californiaâ 2
- 1/4 cup (85g) honey3
- 1/3 cup (80ml) vegetable canola oil, or melted coconut oil
- 1/3 cup (60g) smooth applesauce4
- 1/4 cup (60ml) orange juice or pineapple juice (i prefer o
- 1/2 cup (75g) raisins soaked in warm water for 10 minutes5
- 2 cups (260g) shredded carrots (about 4 large)
- 2 cups (260g) whole wheat flour1â (measured correctly)
- 1 cupâ (140g) shredded/grated apple (about 1 apple)6
- Carbohydrate 0.509033645833333 g
- Cholesterol 140.31875 mg
- Fat 24.8848913541667 g
- Fiber 0.189892703851064 g
- Protein 2.617730625 g
- Saturated Fat 15.1584760416667 g
- Serving Size 1 1 muffin (48g)
- Sodium 189.759791666667 mg
- Sugar 0.319140941982269 g
- Trans Fat 1.92628379166666 g
- Calories 232 calories
Step-by-step
- Preheat oven to 425°F (218°C).
- Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
- In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside.
- In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C). Continue baking for an additional 18 minutes, or until a toothpick inserted in the center comes out clean. (Total baking time: about 23-24 minutes).
- Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
My Morning Glory Muffins Adventure: A Busy Mom's Baking Triumph
The aroma of freshly baked muffins fills my kitchen, a comforting scent that always brings a smile to my face. It's a testament to the simple joys of home baking, a ritual I've come to cherish amidst the whirlwind of my daily life as a working mom. Juggling work, kids, and a semblance of a social life leaves little time for elaborate culinary creations, but these Morning Glory Muffins are a delightful exception. They are quick, easy, and oh-so-delicious, the perfect reward after a long day or a delightful treat to start the morning.
I remember the first time I stumbled upon this recipe. I was searching for a healthy and satisfying breakfast option, something that wouldn't leave me reaching for a sugary snack an hour later. These muffins perfectly fit the bill. The combination of whole wheat flour, shredded carrots, apples, and a hint of spice created a wonderfully moist and flavorful muffin that kept my energy levels up throughout the morning. It's amazing how a simple change in ingredients can make such a difference! I tweaked the recipe a bit over time, adding a touch more cinnamon, a splash of orange juice for brightness, and always opting for the best quality ingredients I can find, believing that using fresh and natural ingredients significantly affects the taste and texture.
My kids love these muffins, too. They’re a great way to sneak in some extra fruits and vegetables, especially the picky eaters who might not otherwise touch carrots or apples. I often make a double batch on the weekend, storing them in an airtight container on the countertop for easy grab-and-go breakfasts during the busy week. The muffins stay incredibly fresh for days, retaining their delightful moistness, making them a perfect weekday breakfast solution, particularly convenient when mornings are rushed. And honestly, a warm muffin with a cup of coffee is the ultimate treat to start any day.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different nuts, spices, or dried fruits. I’ve tried adding cranberries, chopped walnuts, or even a sprinkle of shredded coconut. Each variation yields a uniquely delicious result, allowing me to enjoy these delightful muffins in various flavors, ensuring each baking session brings a fresh twist. For example, during the autumn, I like to add chopped pumpkin and pumpkin pie spice. It gives the muffins an extra festive feel.
Beyond the deliciousness, these muffins offer a fantastic opportunity for bonding. I often involve my children in the baking process, letting them help with measuring ingredients or gently folding the batter. It’s a fun and educational activity that teaches them about cooking and encourages them to appreciate homemade food. Moreover, it provides them with a sense of accomplishment and pride when they get to enjoy the fruits (or muffins!) of their labor.
These muffins are not just a breakfast treat; they're a symbol of home, comfort, and the joy of creating something delicious from scratch. They remind me that even in the midst of a busy life, there's always time for a little bit of baking magic. And who doesn't love a quick and easy recipe that also happens to taste incredible? This recipe has become a cornerstone of my baking repertoire, and I'm confident it'll quickly become a favorite in your home, too.
So, take some time this weekend, gather your ingredients, and embark on your own Morning Glory Muffins adventure. You won't regret it!
