Tuesday, February 12, 2013

Morning Glory Muffins

Created by the owner of a restaurant in Nantucket in the late 1970's, morning glory muffins caught the eye of an editor at Good Housekeeping magazine back in 1981 and have been heralded as top notch muffins ever since.

These muffins are packed with fruit, nuts, and vegetables, making them a great source of fiber and vitamins.  They are very dense, heavy muffins, making them a perfect breakfast item for a busy day.  Eat one of these on your way to work and you won't think about food again for hours.

1/2 cup oil
1 cup sugar
3 eggs (add one at a time, beating after each egg is added)
2 cups flour
2 teaspoons soda
2 teaspoons salt
1 teaspoon cinnamon
1/2 cup chopped apples
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped nuts
2 cups shredded carrots
1 teaspoon vanilla

Beat oil, eggs and sugar together

Mix apples, raisins, coconut, nuts, carrots and vanilla together, add to oil, egg and sugar mixture

Gently add flour, soda, salt and cinnamon to mixture

Gently spoon batter into muffin tins and bake at 350 degrees for about 25 minutes.

Sis has served Morning Glory muffins to her family for years--they are delicious.  When AppleJack and I ate at Mack and Kate's on Saturday we were served these muffins, they were yummy.


  1. I will try the recipe but will omit the coconut. Ray has never liked it. There are plenty of other ingredients.

    Thank you Betty, we have enjoyed all your other recipes.

  2. Oh that sounds wonderful! Have to pass the recipe to DH -- he's the baker.