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Best Morning Glory Muffins Recipe

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"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
TOTAL TIME: Prep: 25 min. Bake: 20 min. + coolong
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + coolong
MAKES: 24 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 medium tart apple, peeled and grated
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 188 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 171 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Morning Glory Muffins in Quick Cooking January/February 2001, p53

Nutritional Facts

1 serving (1 each) equals 188 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 171 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Best Morning Glory Muffins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 17, 2013

"Awesome muffins! Decreased some of the oil, so did not drain the pineapple to compensate. Used fresh ground whole wheat flour. Very delicious!"

MY REVIEW
Reviewed Jan. 31, 2013

"Great recipe and Very easy to make! Did not add grated apples anymore since it has applesauce already and also used 20 oz crushed pineapples instead of 8oz and still came out perfect!"

MY REVIEW
Reviewed Dec. 1, 2011

"This is a great recipe, i have been making these muffins for a year now every two weeks as my husband takes these to work everyday. I use whole wheat flour instead of white flour and I add a 1/2 cup of ground flaxseed, I also add a 20oz can of pineapple instead of the 8 oz"

MY REVIEW
Reviewed Sep. 10, 2011

"My family likes anything with carrots, but it has apple sauce already so I substitutued crushed pineapple for the chopped apple. Turned out great!

Ruth W. San Antonio, Texas"

MY REVIEW
Reviewed Nov. 10, 2010

"These are so good you can't stop at just one. But you can't eat too many either, because they are so filling. We love them. I used whole wheat flour, didn't peel apple and reduced the oil a little to make it healthier. I am going to try using gluten free baking mix in place of the wheat flour now that I have a gluten sensitivity. My friend begs me to make these for her!"

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