"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nantucket Morning Glory Muffins Recipe

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This recipe for Nantucket Morning Glory Muffins, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Clark
Added: Friday, March 16, 2007


4 cups flour
2 1/2 sugar
4 tsp. soda
4 tsp cinnamon
1 tsp. salt
4 cups peeled grated apples
1 cup raisins
1 cup chopped pecans
1 cup shredded coconut
1 cup grated carrot
6 eggs
2 cups vegetable oil
4 tsp. vanilla

In large bowl sift together flour, sugar, soda, cinnamon and salt.
Stir in apples, raisins, pecans, coconut, carrot. Mix well
Beat eggs, oil and vanilla. Stir into flour mixture until batter is just combined.
Spoon batter into greased or paper lined muffin tins, filling 2/3 full.
Bake at 350 for 25 to 35 minutes; depending on size of muffins, or until springy to touch. Let cool on rack 5 minutes then remove from pans.

Number Of Servings:
Number Of Servings:
36 regular size muffins or 12 Texas size muffins plus 16 regular.




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