Morning Glory Muffins Recipe

Flour: The base of the muffin, providing structure and texture.

Sugar: Adds sweetness to the muffins.

Baking soda: Helps the muffins rise and become fluffy.

Cinnamon: Adds a warm, spicy flavor.

Salt: Enhances the overall flavor.

Carrots: Adds moisture and a slight sweetness.

Apple: Provides natural sweetness and moisture.

Shredded coconut: Adds texture and a subtle coconut flavor.

Raisins: Adds a chewy texture and natural sweetness.

Walnuts: Adds a crunchy texture and nutty flavor.

Eggs: Binds the ingredients together and adds richness.

Vegetable oil: Keeps the muffins moist.

Vanilla extract: Adds a sweet, aromatic flavor.

When grating the carrots and apple, use the finer side of a box grater to ensure they blend seamlessly into the batter. This will help distribute their moisture evenly, resulting in a more tender and flavorful muffin. Additionally, to prevent the raisins from sinking to the bottom, toss them in a bit of flour before adding them to the mixture.

• all-purpose flour - Substitute with whole wheat flour: Adds more fiber and nutrients, though it may make the muffins denser.

• sugar - Substitute with honey: Provides natural sweetness and moisture, but reduce the amount of other liquids slightly.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder, but the texture may be slightly different.

• ground cinnamon - Substitute with pumpkin pie spice: Adds a similar warm flavor with a bit more complexity.

• salt - Substitute with sea salt: Offers a more nuanced flavor, but use the same amount.

• grated carrots - Substitute with grated zucchini: Adds moisture and a similar texture, though the flavor will be milder.

• grated apple - Substitute with crushed pineapple: Adds sweetness and moisture, with a slightly different flavor profile.

• shredded coconut - Substitute with chopped nuts: Adds crunch and a different texture, though it won't provide the same flavor.

• raisins - Substitute with dried cranberries: Adds a tart flavor and similar chewy texture.

• chopped walnuts - Substitute with chopped pecans: Offers a similar crunch and slightly sweeter flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• vegetable oil - Substitute with applesauce: Reduces fat content and adds moisture, though the texture may be slightly different.

• vanilla extract - Substitute with almond extract: Provides a different but complementary flavor, use half the amount as it is stronger.

• To keep your Morning Glory Muffins fresh and delightful, store them in an airtight container at room temperature. They will stay moist and delicious for up to 3 days.
• For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Just remember to bring them to room temperature or give them a quick zap in the microwave before enjoying.
• If you want to freeze the muffins, first let them cool completely on a wire rack. This prevents condensation and sogginess.
• Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This ensures they retain their moisture and flavor.
• Place the wrapped muffins in a resealable plastic freezer bag or an airtight container. Label with the date to keep track of their freshness.
• When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, unwrap the muffin and microwave it for 20-30 seconds.
• To maintain the best texture and taste, consume frozen muffins within 2-3 months.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each muffin in aluminum foil to prevent them from drying out.
  3. Place the wrapped muffins on a baking sheet.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place a muffin on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the muffin and continue to heat in 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the muffins directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-10 minutes, checking frequently to avoid over-browning.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the pot.
  3. Place the muffins in the basket and cover with a lid.
  4. Steam for about 5 minutes, or until the muffins are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the muffins in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they don't get too crispy.

• Oven: Used to bake the muffins at the specified temperature of 350°F (175°C).

• Muffin tin: A 12-cup tin to hold and shape the muffin batter while baking.

• Paper liners: Optional, to line the muffin tin for easy removal and cleanup.

• Large bowl: For mixing the dry ingredients together.

• Whisk: To combine the dry ingredients evenly.

• Grater: To grate the carrots and apple.

• Shredded coconut: Ingredient that needs to be measured.

• Measuring cups: To measure out the flour, sugar, oil, and other ingredients accurately.

• Measuring spoons: To measure the baking soda, cinnamon, salt, and vanilla extract.

• Separate bowl: For beating the eggs with the oil and vanilla.

• Beater: To beat the eggs, oil, and vanilla together.

• Spoon: To stir the wet and dry ingredients together until just combined.

• Toothpick: To check if the muffins are done by inserting it into the center of a muffin.

• Wire rack: To cool the muffins completely after baking.

Pre-grate ingredients: Grate carrots and apple the night before and store them in the fridge to save time in the morning.

Use a food processor: Speed up the process by using a food processor to quickly shred coconut and chop walnuts.

Measure dry ingredients ahead: Combine flour, sugar, baking soda, cinnamon, and salt in a bowl the night before.

Line the muffin tin: Use paper liners to avoid the need for greasing the muffin tin and make cleanup easier.

Batch bake: Double the recipe and freeze extra muffins for a quick breakfast option later.