Morning Glory Muffins

Hello Friends!

How are you all doing? Can you believe it’s exactly 20 days until Christmas??!!!

Me neither!

There’s just SOOO much to do before then, but before we all get our knickers in a knot…I have a recipe that I must must must share with you! I made these muffins last week for a girls brunch and they were just perfect for the occasion. Everyone loved them!

I was sent the recipe by a foodie friend of mine, Jared. It all started when he asked me to send him a few recipe’s that he could cook for his girlfriend. In return, he sent me this one for “Morning Glory” muffins. What makes them special though is that it’s actually Jared’s mom’s recipe…and everyone knows that those are the ones you like to keep secret!!! Hehe. So Thank you Jared (and your mom!) for allowing me to promulgate these around the blogosphere! Hope you’re not too critical about these pics (he’s a renowned photo journalist. Eeek!)

I had to change a few things to metric (Jared is American so the original recipe was in US units)

Morning Glory Muffins
What you’ll need:
2 1/4 Cup flour
1 1/4 Cup sugar
1 Tbs Cinnamon
2 tsp Baking Soda
3 Medium Carrots, grated (~ 2 Cups)
1/2 Cup dessicatedCoconut
1/2 Cup Raisins
1 Apple, grated
1/2 tsp Salt
1 can Crushed Pineapple, drained
1/2 Cup Nuts
3 Eggs
1 Cup Oil
1 tsp Vanilla extract

What to do:
Preheat oven to 180 degrees C.
In a large bowl, combine sugar, flour, cinnamon, baking soda and salt.
Add coconut, raisins, carrots, apple, pineapple and nuts.
In a separate bowl, whisk eggs, oil and vanilla.
Combine all ingredients and blend well.
Spoon into a greased muffin tin and fill to the brim.
Bake for about 35 minutes.
Yield: 16 Muffins




2 Comments on “Morning Glory Muffins”

  1. ceciliag says:

    These sound really good, and they will be so moist with the carrots, i shall pass this family secret on!! c

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