Morning Glory Muffins Recipe - DWC Magazine

Morning Glory Muffins Recipe

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HASBRO GAMING JENGA CLASSIC GAME

It's the classic block stacking, stack crashing game of Jenga. How will you stack up against the law of gravity? Stack the wooden blocks in a sturdy tower, then take turns pulling out blocks one by one until the whole stack crashes down. Is your hand steady enough to pull out the last block before the tower collapses?

 

Morning Glory Muffins were first created in the late 1970s by Pam McKinstry, who ran a quaint café on Nantucket Island. These delightful muffins are a celebration of nutritious ingredients, blending fruits, vegetables, and spices to give you a perfect balance of flavour and texture.

The recipe has since evolved, becoming a beloved staple for breakfast and snacks. You can store them in an airtight container for up to 4 days, or freeze them for longer-lasting freshness. Enjoy the burst of flavours in every bite! 

WHAT YOU NEED

200g all-purpose flour

150g granulated sugar

100g light brown sugar

100g grated carrots

100g grated apples (peeled)

50g shredded coconut

50g chopped walnuts (or pecans)

50g raisins (or dried cranberries)

80ml vegetable oil

2 large eggs (approx. 100g)

100ml unsweetened applesauce

50ml orange juice

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

METHOD

1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it. 

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.

3. In another bowl, whisk together the eggs, vegetable oil, applesauce, orange juice, and vanilla extract until well combined.

4. Gradually fold the wet mixture into the dry ingredients. Mix just until combined, being careful not to overmix.

5. Gently fold in the grated carrots, grated apples, shredded coconut, walnuts, and raisins.

6. Evenly distribute the batter into the prepared muffin tin, filling each about 3/4 full.

7. Place the muffins in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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