Morning Glory Muffins
252
- Prep Time15 mins
- Total Time45 mins
- Makes12
(Recipes by Donna Borooah, and Irene Ngo. Produced by Stephanie Han Kim. Photography by Eric Putz. Food styling by Ryan Barclay. Prop styling by Madeleine Johari.)
If you've only had morning glory muffins from a plastic grocery store shell, you need to try them the way they were originally meant to be enjoyed when they first appeared on the scene in the '70s: fresh, from scratch, with plenty of grated carrot and apple for crunch.
Ingredients
1 1/4 cups all-purpose flour, (150 g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/2 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar, (96 g)
1/4 cup packed brown sugar, (48 g)
1 tsp vanilla
1 cup coarsely grated peeled Gala apple
1 cup coarsely grated carrot
1 cup unsweetened coconut, shredded
1/2 cup golden raisins
Instructions
Position rack in centre of oven and preheat to 375F. Line a 12-cup muffin pan with paper liners.
Whisk flour with baking powder, baking soda, cinnamon and salt in a medium bowl.
Whisk eggs in a large bowl, then whisk in oil, buttermilk, granulated and brown sugars, and vanilla. Stir flour mixture into egg mixture just until combined.
Stir in apple, carrot, coconut and sultanas just until combined. Divide batter among liners.
Bake until a skewer inserted into the centre of a muffin comes out clean, 18 to 20 min. Let muffins cool in pans for 10 min, then transfer to a rack and let cool completely. Muffins will keep in an airtight container for up to 3 days.