Morning Glory Muffins
Like the plant of the same name, these muffins are meant to help you greet the day!
Typically, they have a little bit of everything in them, including carrots and apples, as well as heartier grains such as nuts and seeds. This version is on the lighter side.
The origin story of the morning glory muffin goes back to the 1970s and a place called Morning Glory Café in Nantucket, Massachusetts. The seed of this version comes from a little bakery once called Quince in Vancouver, Canada.
To prepare the Morning Glory Muffins
Makes 6-8 muffins
Equipment: Muffin tin, lined with muffin cases
Preheat the oven to 170C, 150C Fan, 325F, Gas 3
Whisk together the egg, sugar, oil, grated carrot, grated apple, desiccated coconut, and toasted walnut pieces.
In another larger bowl, mix together the flour, baking powder, bread soda, salt, and cinnamon.
Add the wet mixture to the dry mixture, folding with a spatula to incorporate until you barely see any streaks of the dry mixture.
Divide between the prepared muffin cups and bake for approximately 15 minutes. Rotate the pan and continue baking for another 15-20 minutes. The muffins should be a deep golden colour and bounce back to your touch.
You can adapt this recipe to gluten-free as it works well with Dove's GF flour.
Ingredients
1 egg
75g caster sugar 90g neutral oil
30g grated carrot, skin on
90g grated Granny Smith apple, skin on
2 tbsp desiccated coconut
15g toasted walnuts, chopped or broken up (approx. 10 walnuts)
90g plain flour
½ tsp baking powder
¼ tsp bread soda
Pinch of salt
¾ tsp ground cinnamon
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