Easy Morning Glory Muffins

Heard it’s going to me a chilly week in the Midwest! Maybe time time make these healthy, moist muffins loaded with yummy ingredients! Carrots, walnuts, coconut, raisins, apples, pineapple & more... make these muffins rich with flavor, fiber with hardly any fat. Perfect for brunch, breakfast on the go or snack food… or freeze for later too!

Easy Morning Glory Muffins

Yield: 18 – 24 muffins

Ingredients:

3 eggs
1/3 cup canola oil
1/2 cup unsweetened applesauce
1/4 orange juice
1 1/2 teaspoons vanilla
1 cup brown sugar
2/3 cup crushed pineapple
2 cups finely grated carrots
1/2 cup shredded coconut
1 medium apple, grated or finely diced
1/2 cup walnuts, chopped
1/2 cup sunflower seed
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt

Equipment needed:

Stand up mixer or hand mixer
Small mixing bowl
Grater or small food processor
Liquid and dry measuring cups
Measuring spoons
Rubber spatula
Muffin pans or small bread pans
Muffin papers
Vegetable spray
Ice cream dipper

Morning Glory muffins are one of my favorite muffins because there is so much in them! Easy to make and loaded with healthy, fiber rich ingredients too. They smell heavenly as they bake... filling your home with the smells of cinnamon and fruit. I often serve these with brunch, especially at Easter, with Egg casserole or Frittata and a fresh fruit salad. Follow these easy steps for an extra special treat! To begin, grate or process fresh carrots into fine pieces to equal 2 cups. Store grated carrots will work, but I usually chop them a bit into smaller pieces.

Preheat oven to 375 F.

To begin the mixing process…

1) Use liquid ingredients first. This will help prevent dry ingredients from sticking to the bottom of the bowl and forming clumps. Add the eggs, oil, applesauce, orange juice, and vanilla... blend well until creamy yellow. Next blend in the pineapple and brown sugar.

2) Place the flour, baking soda, cinnamon, ginger and salt in with the liquids and mix until JUST blended. Don’t be tempted to over mix! Next, blend in... grated carrots, raisins, coconut and apple with walnuts added last.

Now it’s time to pan your muffins!

**Occasionally, I make small breads and muffins, as breads freeze better.

3) Spray pans first before adding in muffin pan paper. (Line the bottom of the bread pans with waxed or parchment paper too!) Place muffin papers in wells and spray again. This will prevent baked muffins from sticking to the paper... making it easier to remove. I hate it when half of the muffin is attached to the paper when you peel them!
4) Using an ice cream dipper, portion batter into muffin papers. They will be about 3/4 full. Using a dipper allows for even sized muffins and equal cooking times.

5) Bake muffins in a preheated 375 F oven for 24 – 28 minutes (Breads: 30 – 35 minutes) Muffins are ready when center springs back when lightly touched. Under baking vs. over baking keeps muffins moist, as muffins will continue to bake for a bit as they cool. Allow to cool for 5 minutes in pan and remove to a cooling rack.

Bet your house smells great by now!

I can always tell when my baked goods are about ready when my house smells heavenly! Go ahead and sample one warm.

6) When cool, store in a plastic bag or wrap tightly in foil. Muffins can be re-warmed by placing in a microwave for 10-15 seconds or wrapping in foil and placing in the oven … 350 F for the last 10 minutes of whatever you are baking. Serve with your favorite egg dish or bowl of fruit, or all by themselves ....Enjoy!!