Sunday, November 22, 2009

Morning Glory Muffins

I've had muffins on the mind over the last week or so. I finally decided to give in to the craving and got one very disappointing, stale muffin Dunkin' Donuts (remember never to do that again). The next day, craving still in high gear, I had a mediocre pumpkin muffin from a deli near my office. Finally, I had a pretty satisfying morning glory muffin from Connecticut Muffins in Park Slope this past Saturday morning while on my way to the market. This ultimate purchase inspired me to make some of my own.

I found this recipe just from Googling it, but it's most definitely a winner. There's absolutely tons of fruit and veggie action in this muffin, even more than the standard carrot and raisin combo I expect in a morning glory muffin, and it bakes up beautifully.

The Original Morning Glory Muffins from Earthbound Farm

1 1/4 cups sugar
2 1/4 cups unbleached 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
1 cup (8 oz) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts (I used pecans)
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl.

Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

I brought a batch to my grandma when I visited her this afternoon, and she gave them a big thumbs up too. And we all know that when it comes to baked goods, Grandma's tend to know best.

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