Original Morning Glory Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This recipe was created by Pam McKinstry, a culinary consultant, in 1978 for her Nantucket Island restaurant. In 1981, it was featured in Gourmet Magazine. Ten years later, it was included in the magazine's 25 favorite recipes from the last 50 years Ingredients:
11/4 cups sugar |
2 1/4 cups all-purpose flour |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup shredded, sweetened coconut |
3/4 cup raisins |
1 large apple, peeled and grated |
8 ounces (1 cup) crushed pineapple, drained |
2 cups grated carrots |
1/2 cup coarsely chopped pecans or walnuts |
3 large eggs |
1 cup vegetable oil |
1 teaspoon pure vanilla extract |
Directions:
1. Position a rack in the lower third of the oven and preheat to 350 degrees.
2. Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl.
3. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.
4. In a separate bowl, whisk the eggs with the oil and vanilla.
5. Pour into the bowl with the dry ingredients and blend well.
6. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.
7. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.
8. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
9. Note: may also be made in a loaf pan for a coffee cake loaf.
10. Baking time will differ
|
|