MORNING GLORY COOKIES RECIPES

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EASY MORNING GLORY MUFFINS RECIPE | ALLRECIPES



Easy Morning Glory Muffins Recipe | Allrecipes image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories     Carrot Muffins

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 1 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  • In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, CarbohydrateContent 45.3 g, CholesterolContent 46.5 mg, FatContent 25.4 g, FiberContent 2.7 g, ProteinContent 5 g, SaturatedFatContent 5.8 g, SodiumContent 289 mg, SugarContent 23.3 g

MORNING GLORY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK



Morning Glory Muffins Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 55 minutes

Cook Time 10 minutes

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs 
2 teaspoons pure vanilla extract 
2 cups grated carrots, unpeeled and grated on a box grater 
1 Granny Smith apple, unpeeled and grated on a box grater 
1 (8-ounce) can crushed pineapple, drained 
1/2 cup pecans, roughly chopped 
1/2 cup sweetened shredded coconut 
1/2 cup raisins 
2 1/4 cups all-purpose flour 
1 1/4 cups sugar 
1 tablespoon ground cinnamon 
2 teaspoons baking soda 
1 teaspoon kosher salt 

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

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