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Morning Glory Muffins

Photo Credit
MShev/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
36 muffins
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
Manchester Highlands Inn, Manchester, Vermont
Sources
Yankee's B&B and Inn Directory

These Morning Glory Muffins are packed with vegetables, fruit, and nuts, creating a delicious breakfast treat or snack.

Kick them up a notch by passing softened butter or cream cheese at the breakfast table. We guarantee that, after one bite, your morning will be full of glory!

Optional: If you wish, use half all-purpose flour and half whole wheat flour. Whole wheat flour is processed less than all-purpose flour to retain more nutrients and fiber, however, it may have a coarser texture.

Optional: If you wish, substitute white sugar for brown sugar. Brown sugar isn’t any healthier, but it has more of a rich, molasses taste some people prefer.

Remember: This recipe makes at least 36 muffins! If you have extra, just freeze for another day or another event!

Ingredients
4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
pinch of salt
4 cups grated carrots
1 cup raisins
1 cup shredded coconut
2 apples, peeled and grated
3/4 cup chopped walnuts (optional)
6 eggs
2 cups vegetable oil
4 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease muffin tins or line with paper cups.
  2. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, coconut, apples, and nuts (if using).
  3. In a separate bowl, beat eggs with oil and vanilla. Add to flour mixture and stir to combine. Spoon batter into prepared muffin tins and bake for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Nikki</span> Tue, 05/21/2019 - 17:27
For about 15 years, I’ve made muffins like these (my own recipe) except no coconut, and a different nut besides walnuts (they burn my mouth). But I have a tip: substitute butter for the oil. Butter moistens baked goods as they age but oil DRIES as it ages. So day-old muffins (or more) will continue to dry out but if made with butter, they’ll be just as moist as the first day.
<span>Paul</span> Thu, 05/23/2019 - 10:22
How much butter would you use to substitute for 2 cups of oil in this recipe?
<span>Bjm</span> Tue, 11/05/2019 - 01:54
You can use melted butter as a direct 1:1 substitute for oil
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/22/2019 - 12:09

Thanks for the tip, Nikki!

 <span>Chris</span> Tue, 05/21/2019 - 16:01
I make these all the time. Love the carrot, spice, crunch flavor and texture! A real winner.
<span>Glenda Queen</span> Mon, 05/20/2019 - 15:27
This recipe looks wonderful. But I would expect more than 36 muffins from that large quantity of ingredients .
<span>Chris</span> Tue, 05/21/2019 - 16:00
Muffins are all different because it depends on how much you fill the cups. My blueberry muffin recipe is supposed to make 12 muffins but I always get 9. Sounds like you'll get at least 36 here. They look really yummy.
<span>Penny</span> Mon, 05/20/2019 - 13:17
Sometimes a little less health and a little more tastes wonderful is good. These sound wonderful.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/20/2019 - 15:27

Thanks for chiming in, Penny. We hope you give them a try and enjoy them as much as we do.