Morning Glory Muffins #MuffinMonday

Any morning can be glorious if you wake up to Morning Glory Muffins for breakfast. Chock full of goodies like carrot, pecans, apple and coconut, these beautiful muffins also make a wonderful snack or treat to bring along to a coffee klatch.

If you’ve been reading this space for a while, you have already heard me talk about the couple years we lived in Balikpapan, an oilfield town on the southeast corner of Borneo, almost 30 years ago.

It was years before the internet became the lifeline that it is now for folks in out of the way places, so we depended on our friends sharing their favorite recipes from the small stash of cookbooks or family jottings that they had brought along. That’s where I learned to make our favorite chocolate chip cookies and garlicky green beans with carrots.  And it’s where my friend MJ added sweet and sour chicken to her own family repertoire, which has now become one of ours.

Morning Glory Muffins

This recipe is another I got from a friend, after enjoying morning glory muffins at her house where we gathered weekly to play cards. Her name was Elisabeth and she was from Norway, married to an American, if I remember correctly. Of course I’ve searched for her on Facebook. I'd love to thank her again for sharing.

Pretty dog-eared and well-used, as you can see

Ingredients – for 18 muffins
2 cups or 250g flour
1 cup or 200g sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups or 245g finely grated carrot
1/2 cup or 90g raisins (I didn't have quite enough raisins so I threw in some dried cranberries.)
1/2 cup or 65g chopped nuts (I use pecans.)
1/2 cup lightly packed or 40g fresh or desiccated coconut
1 apple, peeled, cored and grated
3 eggs
1 cup or 240ml canola or other light oil
2 teaspoons vanilla


Method
Once you have all of your ingredients grated/assembled, preheat your oven to 350°F or 180°C and grease or line a 12-cup muffin pan and a 6-cup muffin pan. This recipe makes 18 regular size muffins.

In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt.

Add in the carrot, raisins, nuts, coconut and apple. Stir well, using a fork to separate the clumps and distribute the flour throughout the wetter ingredients.

In another bowl, whisk together the eggs, oil and vanilla.

Fold the egg mixture into the flour mixture until just combined.

Spoon the batter into your prepared muffins pans.

Bake for 20-25 minutes in the preheated oven. Remove from the oven and cool for a few minutes on a wire rack.

These are fabulous warm or cooled. Cool completely before storing in an airtight container.

Enjoy! P.S. They freeze beautifully too!

Check out all the other lovely muffins we have for you this month! 

• Bouchon Bakery Style Carrot Muffins from Karen's Kitchen Stories
• Cocoa Beet Chocolate Chip Muffins from Farm Fresh Feasts
• Lucky Charms Muffins from Palatable Pastime
• Morning Glory Muffins from Food Lust People Love
• Rice Cereal Apple Muffins from A Day in the Life on the Farm
• Strawberry and Chocolate Muffin Hearts from Sew You Think You Can Cook

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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