Morning Glory Muffins ♥

Today' conversation: Things you might want to know about other morning glory muffins, the calories, the Weight Watchers point, how long they take to make, etc.

So here's all you really need to know about this recipe for Morning Glory Muffins. It's the same classic recipe, just better, way better. For flavor, it calls for butter instead of oil but just half the amount of fat. The flour is half whole wheat. The sweetness comes from some sugar but also from warm spices and honey and – the real secret ingredient – apple butter. So if you crave a classic moist, barely sweet muffin, studded with carrot and apple and raisins and nuts, this is your recipe, just like I've made it mine.
But three things you might want to know about Morning Glory Muffins.



OH! ABOUT THOSE TULIP MUFFIN PAPERS! Are they not just the coolest? I do love both their looks and their functionality. Looks? That's obvious, right?! Functionality? The papers don't have to be sprayed, the muffins don't stick. Just drop them into a standard muffin tin and the muffin pan stays clean, no washing required. I also like that you can pull the muffins out of the hot pan straight from the oven, this lets them cool down more quickly, stopping the baking process. You'll find them here on Amazon. The downside? Depending on the supplier, they add $3 - $4.25 cost to a dozen muffins. Still, I'm ordering more, for special occasions.
RECIPE for MORNING GLORY MUFFINS
Hands-on time: 50 minutes
Time to table: 1-1/4 hour
Makes 12 regular-size muffins
Time to table: 1-1/4 hour
Makes 12 regular-size muffins
WET INGREDIENTS
4 tablespoons (1/2 stick, 2oz, 57g) salted butter, melted and cooled
3 large eggs, room temperature
1/2 cup (100g) brown sugar
1/2 cup (130g) apple butter
1/4 cup (75g) honey
1-1/2 teaspoons vanilla
DRY INGREDIENTS
1 cup all-purpose flour fluffed to aerate before measuring or 125g
1 cup whole wheat flour, fluffed to aerate before measuring or 125g
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
MORNING GLORY GOODIES!
2 cups (200g) grated carrots from about 4 peeled carrots
3/4 cup (60g) finely diced apple, skin on
1/2 cup (60g) currants
1/2 cup (60g) toasted walnuts
MISE EN PLACE Set the oven to 375F. Spray your muffin pans with baking spray. I don't usually recommend "mise en place" – that means to gather all your ingredients before beginning to mix – but do here. This means collecting all the Wet Ingredients (all together) in the primary mixing bowl; measuring the Dry Ingredients into a smaller bowl; collecting the Morning Glory Goodies in a bowl, except for the apple, which should not be chopped until the very-very end so it can be turned into the muffin batter straight away.
MIX THE BATTER With an electric mixer or by hand, mix the Wet Ingredients until well-combined, scraping the bottom of the bowl to make sure the honey hasn't stuck. Turn in the Dry Ingredients and just barely mix in, it's fine to see flour not yet mixed in. By hand, fold in the Morning Glory Goodies, distributing throughout the batter.
BAKE With two spoons, one to scoop and one to scrape, fill the muffin tins. Bake the muffins for 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for 5 - 10 minutes before removing from the pan onto a rack to finish cooling.
Best the same day but the muffins do keep and stay moist for two or three days.
ALANNA's TIPS & KITCHEN NOTES




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from Kitchen Parade, my food column
A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna