Friday, July 6, 2012

Morning glory muffins, some with blueberries on top.

This is a pretty fantastic muffin recipe, and I usually don't even care for muffins all that much.  Zoe and I made a batch last week.  She wanted to add blueberries, which I was not so keen on, so we agreed to just do half with, half without.  Recipe below (modified from this recipe).

Morning Glory Muffins

2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots (about 1 largish carrot)
1/2 cup chopped dates (I use the seedless ones that look like cockroaches)
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
1 apple, cored and grated
3 eggs
1 cup butter or coconut oil, melted
2 teaspoons vanilla extract
Blueberries for topping (optional)
Preheat oven to 350. Grease 12 muffin cups, or line with paper muffin liners.

In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, dates, nuts, coconut, and apple.

In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

These are best eaten the same day as they are baked, as they have a nice, crusty top that doesn't taste as good the next day, once its softened (anyone have any tips on keeping that crust crunchy?  I usually store them in a glass container with a snap lid...maybe leaving them outside a container instead?).  I really like adding extra spices...ground ginger, allspice, nutmeg, but my favorite is cardamom.  So yum.



  1. Neil, the breadmaker at the market, says storing any bread in a container is not good for the crust. You are probably on the right track with no container.

    1. Ahaaaaa...I will try it next time. Thx Ruth!