Food writer, cookbook author and former pastry chef Ellen Jackson has been making her version of the famous Morning Glory Muffin for many years. Named for the Nantucket café where they were created in 1978, these muffins have it all-delicious flavor, ease of preparation and loads of good-for-you ingredients. Substitute a portion of all-purpose flour with whole wheat and no one will be the wiser.
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- 2 cups (or 1-1/4 cup All Purpose and 3/4 cup Stone-Buhr Whole Wheat Flour)
- 1 cup granulated sugar
- 2/3 cup vegetable or canola oil
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1-1/4 teaspoon kosher salt
- 2 cups grated carrot
- 1 cup apple, cored and grated
- 1/2 cup shredded unsweetened coconut
- 1/2 cup golden raisins
- 3 large eggs
- 1 teaspoon vanilla
- Preheat oven to 350°F. Prepare a muffin tin with butter or paper liners.
Sift flour, sugar, baking soda, cinnamon and salt into a large bowl. Set aside.
- In a separate bowl, combine grated carrots, apples, coconut, raisins and nuts. Add to dry ingredients.
- Using the bowl that held the carrots, whisk the eggs, oil and vanilla together until slightly lighter in color. Add to remaining ingredients stirring until evenly distributed.
- Divide batter between muffin cups and bake 30-35 minutes or until they spring back when pressed lightly in the center.
* Makes 8 large or 12 standard-sized muffins