Saturday, February 14, 2015

The Original Morning Glory Muffins

While Don and I were in Florida this past week, we tasted a Maui Morning Muffin at Indian Shores Coffee Company. I couldn't find an exact recipe, but this is VERY close. I got 24 regular sized muffins from this recipe. Delicious! This would make a GREAT Valentine treat for all!

The Original Morning Glory Muffins
Makes 16 muffins (about 340 calories each)Beth got 24 muffins

2 1/4 cups unbleached all-purpose flour
1 1/4 cups sugar Beth used 1/2 c sugar and 1/2 c Splenda
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins (or dried cranberries) Beth used half raisins and crasins
1 large apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil Beth used 1/2 c oil and 1/2 c non fat greek yogurt
1 teaspoon pure vanilla extract

1. Place a rack in the lower third of the oven, and preheat to 350 degrees F.

2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt.

3. Add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine.

4. In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients, and blend well.

5. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.

6. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.

7. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

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