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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Original Morning Glory Muffins Recipe

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This recipe for Original Morning Glory Muffins is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/4 cups flour
1-1/4 cups sugar
1 T. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 can (8 oz.) crushed pineapple, drained
2 cups finely grated carrots
1 large crisp apple (Fuji, Granny Smith or Gala) peeled and grated
3/4 cup raisins
1/2 cup shredded sweetened coconut
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil
1 tsp. vanilla
Directions:
Directions:
Place flour, sugar, cinnamon, baking soda and salt in a large bowl and whisk well. Add the pineapple, carrots, apple, raisins and nuts and stir to combine. Place eggs, oil and vanilla in small bowl and whisk to combine well. Add egg mixture to flour mixture and stir until just combined. Spoon into buttered muffin cups or paper lined and sprayed with non stick spray. Fill almost to brim. Bake at 350ºF for 30 to 35 minutes or until they are brown and a toothpick inserted near center comes out clean. Cool in pans for 10 minutes and remove to wire racks to finish cooling. Store in airtight container for up to 3 days. Can freeze; thaw in refrigerator overnight and return to room temperature before serving. Yield: 16 muffins
Personal Notes:
Personal Notes:
This recipe became famous at the Morning Glory Cafe on Nantucket Island. It was published in Gourmet Magazine in 1981 and in 1991 it was chosen by the magazine as one of their top 25 recipes from the past fifty years. Hint: These taste better the day after you bake them!

 

 

 

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