Morning Glory Muffins from Jessie Sheehan

Morning Glory Muffins might just be the unsung heroes of the breakfast muffin world. They get a bad rap, I think, because they sound so healthy and 1970s-ish, and like they might be hockey-puck in texture and appearance, when, in fact, they are none of the above. They are moist from the addition of coconut, apples and carrots, deeply flavored from the roasted pecans and cinnamon, and filled with tiny bursts of sweetness from the currants. Like all the best muffins, they are oil-based, and so super easy to throw together, with no need to pull out the stand or hand mixer. In this recipe I call for whole wheat flour, which will make you feel just that much more virtuous eating them. But because you are using whole-wheat pastry flour, the texture will still be light. If you cannot find whole wheat pastry flour, use regular all-purpose, instead.

 

 

To take a peek at the original blog post for my morning glory muffins, and to peruse my collection of original recipes, click here.

 


 

INGREDIENTS

  • 2 cups whole wheat pastry flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 1 1/2 cups carrots, grated, about 2-to-3 carrots (i used my food processor, and processed the apple along with the carrots)
  • 1 apple (with the skin on), grated (i used my food processor, but you can also use the large holes on your box grater)
  • 1/2 cup currants
  • 1/2 cup pecans, darkly toasted
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup granulated sugar
  • 1/2 cup, 2 Tbsp light brown sugar
  • 1 cup, 2 Tbsp vegetable oil (my fave is a super mild olive oil (NOT extra virgin))
  • 2 large eggs
  • 1 yolk
  • 1 Tbsp pure vanilla extract
  • Turbinado sugar, for decorating

 

INSTRUCTIONS

preheat the oven to 450-degrees. spray two 12-cup muffin tins with cooking spray (or butter them).

in a medium-sized bowl, whisk together the flour, leavenings, cinnamon, and salt. add the carrots, apple, currants, pecans, and coconut and stir to combine with a rubber spatula.

in a large bowl, vigorously whisk the sugars with the oil, add the eggs and yolk, one at a time, whisking after each addition until incorporated. add the vanilla and whisk again.

add the dry ingredients to the wet and with a rubber spatula, gently fold the two together until a few streaks of flour still remain.

using a cookie scoop, transfer the muffin batter to the tins, filling each cup about 2/3 of the way full. generously sprinkle each muffin top with Turbinado sugar. place one tin in the oven and immediately drop the oven temperature to 400 degrees. bake the muffins for 15-to-18 minutes, rotating the pan after 10, and checking on the muffins after 15. the muffins are ready when a toothpick inserted in the center comes out with a moist crumb or two.

remove the tin from the oven and replace it with the second tin.

let the muffins cool before removing them from the tins. the muffins last at least three days on the counter tightly wrapped (and are even better on the second day). i freeze all extras in a ziplock bag and my children have been known to eat them for dessert – they are that good.

NOTES

grating carrots: if you do not use a food processor to grate the carrots, use a microplane grater (the larger, rectangular one – not the long skinny one).

pecans: toast them til the quite dark, but be careful not to burn them!

 

 

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