Saturday, September 28, 2013

Morning Glory Muffins - Blue Monday

From the kitchen of One Perfect Bite...The original recipe for these muffins was published by Gourmet Magazine in 1991. Ten years later Pam McKinstry's recipe was chosen one of the magazine's 25 favorite recipes from the past 50 years. Since then, many have tried to improve the recipe. While they may have made the muffins a bit healthier by reducing fat and using whole grain flours, the "improved" versions of the muffins do not, in my opinion, match the flavor of the original. A lot goes into these muffins, but they are very easy to prepare and they stay fresh for several days after they've been made. The most irreverent of my children has a special name for any food that can be made or ordered "with everything". As a result, you will occasionally hear references to garbage pizzas, burgers and muffins in my house. I hate it, but what can you do? These muffins escape that designation, but just barely. Adding one more thing to the ingredient list would take it over the top and it, too, would find itself on the "garbage" list. Before that happens let me give you the original recipe. As a point of reference, these muffins are more like an apple cake or pudding then a standard breakfast muffin. They are delicious. Here's how they're made.

Morning Glory Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine and Pam McKinstry


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, light or dark

1 large apple, peeled, cored and grated

1 cup (8 ounces) 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


1) Position a rack in lower third of the oven and preheat to 350 degrees F. Line standard muffin pans with paper liners. Set aside.

2) Whisk together sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

3) In a separate bowl, whisk eggs with the oil and vanilla. Add to dry ingredients and mix well.

4) Spoon batter into muffin tins, filling to top of each cup. Bake for 35 minutes or until a toothpick inserted into middle comes out clean. Cool muffins in pan for 10 minutes, then turn onto a rack to finish cooling. Yield: 16 muffins.

You might also like these recipes:

Raspberry Streusel Muffins - One Perfect Bite

Lemon and Blueberry Cake Muffins - One Perfect Bite

Blue Corn Muffins - One Perfect Bite

This post is being linked to:

Smiling Sally - Blue Monday

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