My sister and I first had a morning glory muffin at a bakery in Westhampton more than 25 years ago. The bakery went and with it, we thought, morning glory muffins. Years later, an internet search turned up many recipes. This is the one I have put together over the years.
There are a lot of ingredients for a morning recipe but using the grating disk of a food processor speeds up the prep. And, because of the high oil/butter content, the muffins keep beatifully in a plastic bag with a folded paper towl. To reheat, place the muffin in a cold oven and set to 250 degrees. When it hits 250 degrees, the muffin is warm. Tastes terrific with maple rosemary apple butter if you had the forethought to can any last fall...... —Canned
golden seedless raisins
chopped dates (or date crumbles)
diced dried apricots
1 1/2 cups
all purpose flour
whole wheat flour
medium carrots, peeled and grated
Granny Smith apples, peeled, cored and grated
medium parsnip, peeled and grated
crushed pineapple in unsweetened juice (small can)
eggs, lightly beaten
freshly squeezed lemon juice
unsweetened coconut, shredded
raw sugar, demera sugar or granulated palm sugar for sprinkling on top
In This Recipe
Preheat ovent to 350 degrees. Brush the muffin tins with canola oil or Pam - it's just plain easier.
Place raisins, chopped dates, apricots and prunes in a small bowl. Cover with hot water and let them plump for ten minutes. If you are using the date crumbles, they don't have to soak. After ten minutes, drain and squeeze out excess water. Set aside.
Sift flours, sugar, cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Whisk to mix thoroughly.
In a separate medium bowl, combine the raisins, dates, apricots, prunes, carrots, parsnip, apples, pineapple, eggs, canola oil, lemon juice, vanilla, coconut, sunflower seeds and melted butter. Mix well with a wooden spoon.
Add the dry ingrdients to the wet ingredients using the wooden spoon to stir just until all the dry ingredients are moistened. Do not overmix.
Using an ice scream scoop, scoop batter evenly into the greased muffin tins. The batter should make 12 muffins, filling each cup to about the top. Sprinkle coarse sugar on the top and bake in the center of the oven for 45 minutes. Remove from the oven and place on a grate to cool for 20 minutes (I just use my range burners). After cooling, pop from the muffin tins, using a fork down the side of each tin if needed, and serve.