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Morning Glory Muffins



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Amarante




 
 
    
 

Post Thu, Sep 10 2020, 11:10 am
These came together easily and one can certainly claim as a fruit LOL They freeze well.

Morning Glory Muffins

Excerpt From: Amy Traverso - The Apple Lover's Cookbook

The Morning Glory Café was a famous Nantucket Island gathering spot in the 1970s and 1980s; it was there that chef/owner Pam McKinstry introduced the muffins that would immortalize her restaurant. Gourmet magazine printed the recipe in 1981, and they began appearing at bakeries and cafés around the country. Packed as they are with apples, walnuts, coconut, pineapple, and carrots, they’re like a vitamin-rich wake-up call for your taste buds.

APPLE NOTES: There are so many other flavors in this muffin, truly any firm-sweet apple will work well.

EQUIPMENT: One 15-cup muffin tin or two 12-cup tins of ⅓-cup capacity; cake tester; cooling rack

MAKES: 15 muffins • ACTIVE TIME: 25 minutes • TOTAL TIME: 50 minutes

2¼ cups (315 g) all-purpose flour
1¼ cups (250 g) granulated sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
2 cups (180 g) grated carrots
⅔ cup (125 g) canned crushed pineapple, drained
½ cup (45 g) shredded sweetened coconut
1 large firm-sweet apple (about 8 ounces), unpeeled, cored, and grated
½ cup (65 g) roughly chopped walnuts
3 large eggs
¾ cup (177 ml) vegetable oil, such as canola or corn
1 teaspoon vanilla extract

1• Preheat the oven to 350ºF and set a rack to the middle position. Line 15 muffin cups with paper liners or grease with butter. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Add the carrots, pineapple, coconut, apple, and walnuts, and stir to combine. Add the eggs, oil, and vanilla and stir to combine.

2• Divide the batter among the 15 muffin cups, filling each ⅔ full. Bake until the muffins are puffed and golden and a cake tester comes out clean, about 25 minutes. Let the muffins cool in the pan on a rack for 15 minutes, then turn them out to cool for another 10 minutes; serve warm.

MAKE-AHEAD TIP: You can prep this recipe through step 1 the night before, then finish it in the morning. You can also freeze the finished muffins in a zip-top bag for up to two months.
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