Breakfast Morning Glory Muffins Recipe

5 2 2
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Breakfast Morning Glory Muffins Recipe

Read Reviews
5 2 2
Publisher Photo
These hearty muffins are loaded with tasty ingredients, including apple, carrots, raisins, walnuts and coconut. Grab one on your way out the door for a great take-along breakfast on a rushed morning.—Karen Lewis, Elkford, British Columbia
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 1 medium tart apple, peeled and shredded
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the carrots, apple, coconut, raisins and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Morning Glory Muffins in The Taste of Home Cookbook 2009

Nutritional Facts

1 each: 282 calories, 16g fat (2g saturated fat), 35mg cholesterol, 200mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 1 medium tart apple, peeled and shredded
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the carrots, apple, coconut, raisins and walnuts.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Morning Glory Muffins in The Taste of Home Cookbook 2009

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Reviews forBreakfast Morning Glory Muffins

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mackpj User ID: 5118879 127723
Reviewed Mar. 5, 2012

"I had all the ingredients except for the orange extract, it didn't matter, these are really good and not greasy like some morning glory muffins I have tried - this has just the right amount of oil and applesauce combined."

MY REVIEW
dedaniel User ID: 4306322 127721
Reviewed Aug. 17, 2010

"excellent!"

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