Sunday mornings were invented for baking. What screams wake up to the brisk November air more than Morning Glory muffins??? These were PHENOMENAL and everyone in my family seemed to agree. More of a decked out carrot cake than a muffin….. but let’s just stick with muffin because cake for breakfast tends to piss people off.
My mom clipped this recipe from a newspaper, adapted from “Sconset Café- A Village Café on Nantucket Island.” I toasted the nuts and coconut, added nutmeg to the recipe, and chopped pineapple chunks because I didn’t have crushed. We couldn’t wait the suggested 24 hours before eating….
BEWARE: too incredibly moist and addicting for most.
- 1¼ cups sugar
- 2¼ cups A.P. flour
- 1 heaping tablespoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup shredded coconut
- ½ cup golden raisins
- 2 cups grated carrots (about 4 large)
- 1 medium apple, cored and grated (you can leave on the peels)
- 8 ounces crushed canned pineapple, drained
- ½ cup walnuts, or pecans
- 3 eggs
- 1 cup vegetable oil
- 1 heaping teaspoon vanilla extract
Preheat oven to 350°F.
Sift together the sugar, flour, cinnamon, baking soda, and salt in a large bowl. Add the coconut, raisins, carrots, apple, pineapple, and nuts and stir to combine.
In a separate bowl, whisk the eggs with the oil and the vanilla. Pour this mixture into the bowl with all the dry ingredients and blend well with a spoon.
Scoop the batter into cupcake tins lined with muffin paper cups. Fill each cup to the brim. Bake for 35 minutes, turning halfway, until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. Let the muffins rest for 24 hours for ripening to develop their full flavor. They also freeze well. Makes 16 muffins.