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Morning Glory Muffin

May 2, 2014

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The Morning Glory Muffin was created by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island.  This recipe, from King Arthur Flour, is a great representation of the original muffin, full of carrots, apple, coconut, walnut and a little orange juice.  A super moist muffin that could easily pass as a nutritious breakfast on the go.

Morning Glory Muffin (from King Arthur Flour)

1/2 cup raisins

2 cups White Whole Wheat Flour (King Arthur)

1 cup packed brown sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups peeled and grated carrots (~ 3 large or 6 medium, grated on the smaller holes of the box grater, see picture)

1 large Granny Smith Apple, peeled, cored and grated (using the large holes of box grater)

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts

1/3 cup wheat germ

3 large eggs

2/3 cup vegetable oil

2 teaspoon pure vanilla extract

1/4 cup fresh orange juice (from 1/2 to whole orange, depending on size)

Preheat oven to 350 degrees.  Spray a 12 cup muffin tin and 6 cups of another 12 cup muffin tin, with canola oil spray.

In a small bowl, cover the raisins with hot water and set aside.

In a very large bowl, place the flour, sugar, baking soda, cinnamon, ginger and salt.  Stir together with a whisk.  Then add the carrots, apple, coconut, walnuts and wheat germ.  Stir together until thoroughly combined.

Place the eggs, oil, vanilla and orange juice in a medium bowl and stir together with a whisk.  Add this to the flour mixture and stir together until almost combined.

Drain the raisins and add to the mixture stirring until just combined.

Divide the batter among the 18 prepared muffin tins (if you have an ice cream scoop, use it.  Makes quick works of dividing up the batter.)

Bake for 20-23 minutes until toothpick inserted comes out clean.

Remove from oven and let cool for 5 minutes on rack.  Remove muffins from tins and continue to cool.

grating carrots on the small holes of box grater:

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mise en place:

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dry ingredients plus carrots, apple, coconut, nuts and wheat germ:

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add the liquid ingredients and stir together:

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add raisins:

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batter complete:

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divide amongst muffin tins:

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out of the oven:

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cooling:

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6 Comments leave one →
  1. May 2, 2014 10:50 am

    Thank you SO much, Susie, for doing this one! I had the BEST MGM in CA in November and tried to recreate it, but it wasn’t as good. I even looked at your other recipe for a morning muffin (which is similar). So this is very welcome – can’t wait to try it, maybe this weekend!

  2. Vicki permalink
    May 2, 2014 1:12 pm

    Another great sounding muffin recipe! I am going to get fatter, LOL!

    Vicki

    P.S. Keep them coming

  3. May 8, 2014 9:48 am

    ok, Susie – I tried them and they came out great! Funny – but not all box graters appear to be the same – mine doesn’t have those small holes like yours, so i used the larger ones. Also, this really made a full 2 dozen for me. I wonder if we could add fresh pineapple chunks? I feel like that was in the one I had in Cali and it would make them a little more chunky and sweet? What do you think?
    Love,
    Gail

  4. May 8, 2014 11:34 am

    That’s funny about the box grater, never thought of that! I think pineapple would be great!
    You might want to try crushed or bits instead of chunks or cut up the chunks a bit. And also drain the pineapple before adding. sounds yum! Let me know! Love, Susie

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