These muffins are my mom’s specialty. They are perfect for any occasion and can be frozen for later use. I made these to take on the road as a tasty treat on our long 10 hour drive to North Carolina and they were a hit!
This recipe makes a ton of muffins (24) which are packed full of fun and nutritious add-ins:
- pecans
- carrots
- crushed pineapple
- dried cherries
YUM!
Here’s the original recipe. You may notice the different colored ink. When my mom wrote this down for me, she forgot to put the two most integral ingredients, which if you know my mom is hilarious. Love her.
I didn’t realize this until I got home and tried to make it. After realizing what was missing, I called my mom and got it figured out (after laughing for a while) and the muffins were perfect!
Morning Glory Muffins
yields 24 muffins
- 3 C flour
- 1 t salt
- 1 t baking soda
- 1 t cinnamon
- 1/2 t nutmeg
- 2 C sugar
- 3 large eggs
- 3/4 C canola oil
- 2 1/2 t vanilla extract
- 1 (8oz) can crushed pineapple, undrained
- 2 large carrots finely grated (1 cup)
- 1 C dried cherries (optional)
- 1 C chopped pecans
Preheat oven to 350 degrees.
Combine flour, salt, baking soda, cinnamon and nutmeg in a large bowl; make well in the center. Whisk together sugar, oil, eggs and vanilla in another bowl and fold in pineapple and carrots. Add to flour mixture, stirring just until moistened. Fold in pecans and dried cherries.
Spoon (an ice-cream scoop works best for even distribution) into paper muffin cups (I spray mine with a bit of non-stick spray before putting batter in) and bake for 20-22 minutes. Cool completely.
Look at that chunky batter!!!
These are great by themselves, but would be delicious topped with an assortment of things. Here are some ideas:
- peanut butter
- almond butter
- orange cream cheese
- lemon curd
- strawberry jelly
Bon apetit!
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