I just made Golden Raisin Carrot Cake Mini Muffins for Teacher Appreciation week so when the call came for the End of the Year Teacher Brunch I decided Morning Glory Muffins we’re in order.

Years ago I used to make these muffins once a week for Sunday brunch for three years straight.  I love how moist they are from the grated apple. I prefer Granny Smith apples and the flavor for this recipe was created around that tartness. If you don’t like Granny Smith you could substitute Golden Delicious or Gala. I do not recommend MacKintosh as they have too much liquid.

Unfortunately though I don’t think I’ve made them for ten years. I had to dig out my old notebook and search for my recipe. Of course now I’ve changed it by lowering the sugar and since it was for school I took out the pecans.

All this tinkering and I wondered where did the name come from? Apparently the original recipe was created at the Morning Glory Café on Nantucket in 1981 and received fame after being published in Gourmet Magazine.

Enjoy!

Avec Amour, Victoria and Alexander

Morning Glory Muffins

Yield – 18 Muffins

3/4 Cup Sweetened Flake Coconut

3/4 Cup Golden Raisins

2 Cups Carrot, peeled and grated large holes on a box grater

1 Granny Smith Apple, large grated with peel large holes on a box grater

2 Cups All Purpose Flour

1 Cup Sugar

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 1/2 teaspoon Ground Cinnamon

3/4 teaspoon Salt

3 Eggs, large

1 Cup Canola Oil

1 teaspoon Vanilla Extract

1. Pre-heat oven to 300 degrees, spread coconut in a thin layer on a baking sheet,

toast in oven for 8 minutes until golden brown,

set aside and cool. Turn oven up to 350 degrees.

2. Rehydrate golden raisins by covering with water in a microwave safe container and microwaving for 2 minutes, drain and blot dry with a paper towel.

3. Peel carrots and grate using large holes on a box grater. Grate Apple with peel on using same large holes on box grater,

stir together and cover to help prevent apples from browning.

4. In a small mixing bowl stir together flour, sugar, baking soda, baking powder, cinnamon and salt,

in a large mixing bowl whisk together eggs, oil and vanilla,

stir flour mixture into liquid ingredients with a spatula, stir in carrots and apple,

stir in toasted coconut

and golden raisins.

Line a muffin tin with muffin papers and scoop batter into papers almost to the top or with a yellow handled #20 ice cream scoop,

bake 16 – 18 minutes until golden brown on edge and if you insert a paring knife into a muffin it should come out without any batter on it,

 

let cool.

These are good up to 3 days at room temperature in a container, batter lasts up to a week in Refrigerator or up to 2 months in freezer.