Morning Glory Muffins II

Morning Glory Muffins II

78 Reviews 8 Pics
cheer
Recipe by  cheer

“Rich, moist muffins that keep well.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
  3. In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.
  4. Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Reviews (78)

Rate This Recipe
TUNISIANSWIFE
37

TUNISIANSWIFE

This is a great recipe to help clean out the refrigerator crisper. I had some crushed pineapple and also some chunks that I sliced up into smaller bits. I had alot of apples I needed to use, so used mostly apples and pineapple, with the exception of a few grated carrot. I added an extra tsp. of cinnamon; didn't have nuts. After I got the batter made I felt it lacked a little something....back to the crisper. Lo and behold, there was an orange that was just waiting to be rubbed against the microplane. I added the zest of the entire orange. The combination of apple, pineapple, carrot, cinnamon, and the orange zest was perfect! I could smell the cinnamon and zest while baking. I didn't overdo the coconut; added just the 3/4 cup, as I have found that when I overdo it on coconut to sweet breads, it tends to be crumbly. These were perfect. The recipe made 12 Texas-sized muffins and baked for 25 minutes at 375. They look like a picture with the different colors and bits. I didn't peel the apples..just grated it right in...love the faint pinkish red color it gives the muffin. I was tempted to sub applesauce for the oil but didn't...that would make it even more healthy.

DAVIST
34

DAVIST

These are a new favorite and a great way to have veggie and fruit in the morning. I omitted dates as I didn't have any and don't like coconut. I also replaced half of the oil with applesauce and sprinkled a packet of instant apple oatmeal on the tops of the muffins before baking. This added an extra apple/sweet flavor. They went incredibly fast as we all for them as a snack throughout the day, but they only got more moist as they sat. Thanks for the recipe.

CYNDI43
34

CYNDI43

Great recipe. In my effort to make them "healthier", here are my subs:In place of one of the 2 cups of flour, I use 1/2 c. of whole wheat flour, 1/2 c. of oat bran and 1 TBSP of wheat germ. In place of the 1/2 c. of oil, I use 1/4 c. and 1/4 c. plain lowfat yogurt. In place of the 1-1/4 c. sugar, I use 3/4 c of sugar and 1/4 c of honey. Other changes: use golden raisins in place of the dates. I add a dash of cloves and a couple dashes of nutmeg. Instead of grating the apples (I use Granny Greensmith), I chop them finely. Sometimes, I even add a small can of drained, crushed pineapple!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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