Original Morning Glory Muffins

Name: Original Morning Glory Muffins
Cuisine: American
Ingredients: 1 1/4 cups sugar; 2 1/4 cups unbleached all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup shredded, sweetened coconut; 3/4 cup raisins; 1 large crisp apple, peeled and grated; 1 cup Earthbound Farm Frozen Organic Pineapple Chunks; 2 cups grated Earthbound Farm Organic Carrots; 1/2 cup coarsely chopped pecans or walnuts; 3 eggs; 1 cup vegetable oil; 1 teaspoon pure vanilla extract

5 steps

Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.(earthboundfarm.com)

Updated at: Wed, 15 May 2024 13:06:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories350 kcal (18%)

Total Fat19.8 g (28%)

Carbs41.6 g (16%)

Sugars24.2 g (27%)

Protein3.9 g (8%)

Sodium198.7 mg (10%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 ¼ cupssugar

2 ¼ cupsunbleached all-purpose flour

1 tablespoonground cinnamon

2 teaspoonsbaking soda

½ teaspoonsalt

½ cupcoconut

shredded, sweetened

¾ cupraisins

1apple

large, crisp, peeled and grated

1 cupPineapple Chunks

Frozen, Organic

2 cupsCarrots

grated, Organic

½ cuppecans

coarsely chopped, or walnuts

3eggs

1 cupvegetable oil

1 teaspoonpure vanilla extract

Instructions

Step 1

What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Step 2

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Step 3

Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

Step 4

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Step 5

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.