Jun 13, 2011

Morning glory Muffins

morning glory muffings

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine.   These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love.  They have carrots, coconut, apple, pineapple, walnuts and raisins.   I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own.  I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin.  Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one! 


  • 3/4 sweetened shredded coconut, toasted
  • 1/2 cup walnuts, toasted
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 (8-oz.) can crushed pineapple
  • 1 Granny smith apple, peeled, cored and shredded
  • 8 Tbsp. (1 stick) unsalted butter, melted and cooled
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups shredded carrots (2-3 medium sized)
  • 1 cup golden raisins


1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown.  Place in food processor.  Then toast walnuts in same skillet until toasted.  Place in food processor.

3. Process coconut and walnuts until finely ground.  Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine.   Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup.   Add pineapple to strainer.  Press fruit dry – juice should measure about 1 cup.   Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup.  Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine. 

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined.  Add in pineapple-apple mixture, carrots and raisins. 

8. Divide evenly into muffin cups.  Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin.  Cool for 10 minutes in pan and then cool completely on wire rack.  

Source: Cook’s Country April/May 2011

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1 comment:

  1. I made these today, side by side with the older recipe from The America's Test Kitchen Family Cookbook, and these were the clear winner for me :) Both were delicious, but Sarah's changes really made these amazing. Highly recommended!