Morning Glory Muffins
When I look up a recipe on the internet, I mostly just want the recipe. Having said that, I almost always start reading the intro and find if it catches my attention, I’ll read all the tidbits. Part of my ADD I suppose! It is interesting to see if this writer has some common interests and if that person has the same view on cooking and baking as I do. I love it when I get that warm and cozy feeling of their happiness of sharing their love for others using food.
The blog posts that I will be putting up will always have a recipe, and hopefully a very yummy one, but also hopefully an intro that keeps your attention. I hope you will be inspired to make something special for others and that your kindness will reflect the Lord’s grace in your life.
Morning Glory Muffins start with such a promising name that I thought they’d make a wonderful first blog.
Right now, in my life I am juggling several things, just like about 99% of all you women out there! For one- my parents need more of my care as my father was recently diagnosed with Stage 4 cancer and my mother has severe osteoporosis as well as Parkinson’s disease. Between my four sisters and our husbands we try to be there for them. They watch their diet carefully and try to limit their sugar intake. The Spelt flour is low glycemic and so is the coconut sugar, so those are a few of the new “mediums” I am working with to help them with that. Sometimes we are overwhelmed with trials in our lives but there are so many glimmering lights through them all! When we are on our knees praying, we are at the best place; God helps us through and gives us so much more than what we ask for. I have found joy in being able to serve my Dad exciting food to still give him something to look forward to.
You will find most of my recipes have some unique twists on old favorites as well as recipes that I have recently created. These Morning Glory Muffins go way back, but they became unique in the Bundt pan format and with the drizzled cream cheese frosting
Morning Glory Muffins
Dry ingredients:
1 cup all-purpose flour
1 ¼ cup whole wheat flour or Spelt flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
Liquid ingredients:
½ cup brown sugar or coconut sugar
2 tbsp molasses
¼ cup honey
1/3 cup pineapple juice
1/3 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 ½ cups shredded* apple (about 2 apples)
2 cups grated carrots (about 2 large carrots)
½ cup chopped nuts
½ cup raisins
Method:
- Preheat oven to 375F. Line muffin tins with liners to make about 18 muffins.
- Begin by placing all the dry ingredients in a small bowl. (First 5 ingredients) Whisk together carefully.
- In a large bowl place, the sugar, juice, molasses, honey, vegetable oil, vanilla, eggs, and the shredded apples, carrots, raisins and the nuts. Stir this together well using a wooden spoon or a spatula.
- Pour the dry ingredients into the large bowl with the apple and carrot mixture. Stir well to completely moisten the batter. Be careful to not over mix as this will result in a tougher textured muffin. Simply rinse the bowl that had the dry ingredients and put it back in the cupboard to save you time.
- Scoop the batter into the muffin tin to make 18 muffins. I like to use an ice cream scoop for this. (The image is of the muffins made in a mini Bundt pan.)
- Bake for 22 to 25 minutes. They should spring back when lightly pressed. Let the muffins rest for about 10 minutes in the tins before removing them to a cooling rack. Prepare the cream cheese frosting, if using.
Recipe for Cream Cheese Frosting:
¼ cup butter
¼ cup cream cheese
½ tsp lemon juice
½ tsp vanilla extract
1 cup powdered sugar
Method:
- Beat the butter and cream cheese until it is creamy.
- Add the lemon juice, vanilla and the powdered sugar and beat until thoroughly combined.
- Pipe or spread onto warm muffins to serve immediately. The frosting can also be warmed up slightly and poured over the tops. They can also be frosted when they are chilled and stored in a sealed container for a few days, or frozen for several weeks.
Yield: 18 muffins
*I have found that shredding apples rather than chopping them gives these muffins a more even texture. You get all the moisture and flavor without any “pockets” of air.
Click here to download a recipe card.
Morning Glory Muffins Recipe Card
Morning Glory Muffin Frosting Recipe Card
To Order your own copy “SUCH GREAT RECIPES,” Evelyn Hoefakker’s book, click here
