Morning Glory Muffins

Legend has it that the morning glory muffin was invented by Pam McKinstry of the “Morning Glory Cafe” on Nantucket Island1. I discovered it at Peet’s Coffee in LA. They don’t seem to carry it anymore, so I learned to make it for myself. This recipe makes 18 small-ish muffins.

Preheat oven to 350°F

Ingredients Steps
1 cup sugar Whisk together
2 1/4 cup all purpose flour  
1 tbsp cinnamon  
2 tsp baking soda  
1/2 tsp salt  
2 cups carrots, grated 1/2 inch long Stir and mix together
1 apple, diced small Mix with the dry ingredients in a mixer with the paddle attachment.2
190 g canned pineapple, crushed and drained Fold in dry flour at the bottom of mixer.
1/2 cup sweet shredded coconut  
1/2 cup raisins, chopped  
1/4 cup dried apricots, chopped  
1/2 cup pecans, chopped  
3 eggs Whisk eggs lightly
1 cup oil Whisk together, and blend into batter
1 tsp orange extract  
  Grease a muffin tin with butter.
  Fill to 3/4 of each cup with batter.
  Position rack at lower third.
  Bake for 30 to 35 minutes.



  2. IMHO mixing in this order blends the fruit and the dry ingredients, without overworking the dough.