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Morning Glory Muffins

May 13, 2009

naked muffins

In honor of Mother’s Day this past weekend, I baked a batch of Morning Glory Muffins. For those who are unfamiliar, these treats are essentially souped-up carrot muffins, and with a few additions/adaptations (and the subtraction of the most delicious frosting) are entirely wholesome.

The following recipe is taken from I’ve noted my changes and additions in parentheses.

Morning Glory Muffins
1/2 cup chopped pecans or walnuts, toasted
(1/2 cup raisins)
2 cups grated raw carrot
1 large apple, peeled and grated
2 cups all-purpose flour (or 1 cup whole wheat and 1 cup white flour)
1 1/4 cups granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup coconut
3 large eggs
3/4 cup safflower or canola oil (I substituted 1/2 cup applesauce and 1/4 canola oil)
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Line a muffin tin with paper muffin cups and grease lightly with a non-stick spray.

Lightly toast the pecans or walnuts. Let cool.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts, raisins and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Makes 15 standard-sized muffins.

Cream Cheese Frosting

1/4 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
(a few good pinches of cinnamon, or to taste)
(a heaping spoonful of pumpkin butter)

Whip ingredients together until light and almost fluffy. Frost to your heart’s content.

frosted version

One Comment leave one →
  1. May 15, 2009 4:27 am

    These look yummy. I still remember ur delicious carrot cake ;)

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