Morning Glory MuffinsBy Chatelaine
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.
- 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
- 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.