Morning Glory Muffins
User Reviews
5
Morning Glory Muffins
Description
Morning Glory Muffins mix whole wheat flour with baking soda, cinnamon, and ginger to create a spiced dry base. The inclusion of raisins and walnuts contributes texture and flavor contrast. Wet ingredients include brown sugar, vegetable oil, orange juice, eggs, and vanilla extract, combined with grated carrots, apples, and shredded sweetened coconut to add natural sweetness and moisture.
Baked initially at a higher temperature to encourage dome development, then finished at a lower temperature to cook through without overbrowning, these muffins emerge golden brown with a moist crumb that balances the chew of fruit and nuts. The batter is folded carefully by hand to avoid over-mixing, preserving a tender texture and avoiding dense or uneven crumb holes.
Morning Glory Muffins pair well with a spread or a cup of tea or coffee and provide a wholesome option for breakfast or mid-day snacks. Their dense structure and mix of fruits and nuts help sustain energy throughout the morning.
Tip notes emphasize accurate measurement and room temperature ingredients for best results, and suggest peeling carrots for even texture. Greasing baking tins is an alternative to paper liners to reduce waste.
Ingredients
- 2 cups whole wheat flour (240g)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ½ cup raisins (80g)
- ½ cup walnuts 50g, chopped
- 1 cup brown sugar light; firmly packed
- ½ cup vegetable oil (120ml)
- ¼ cup orange juice (about 1 orange/60ml)
- 3 egg large
- 2 teaspoons vanilla extract
- 2 cups carrot 3 to 4 carrots/200g, peeled and grated
- 1 cup apple about 1 large apple/120g, cored and grated
- ½ cup coconut 60g, sweetened shredded
Instructions
- Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Stir in the raisins and walnuts.
- In another medium bowl, whisk together brown sugar, oil, orange juice, eggs, and vanilla. Stir in the carrots, apple, and coconut. Pour the sugar mixture into the flour mixture, and fold together just until no streaks of flour remain.
- Divide the batter among the paper liners. They will be almost full.
- Bake for 7 minutes. Reduce the oven temperature to 350F and continue baking for 18 to 20 minutes or until golden brown and a wooden toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool for a few minutes in the pan. Remove and cool completely on a wire rack.
Notes
- Ensure baking powder is fresh to achieve a good rise and classic muffin dome tops.
- Peel carrots before grating for uniform texture and avoid grating with an electric mixer to prevent over-mixing.
- Bring eggs to room temperature by warming briefly in warm water to combine easily.
- Measure flour accurately using a scale to avoid dense muffins from excess flour addition.
- Use real vanilla extract for better flavor than artificial variants.
- Start baking at a high oven temperature to develop muffin tops, then reduce temperature to finish baking evenly.
- If not using paper liners, grease muffin tins thoroughly to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 325mg | 14% |
| Potassium | 283mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 3142IU | 63% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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