Morning Glory Muffin Bread Recipes

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MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Time 1h

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Notes)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFIN BREAD



Morning Glory Muffin Bread image

Make and share this Morning Glory Muffin Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup canola oil
3 large eggs
2 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 large carrots, finely grated (1 cup)
1 cup golden raisin

Steps:

  • Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
  • Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
  • In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
  • Add to flour mixture, stirring just until dry ingredients are moistened.
  • Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
  • Bake for 55-60 minutes or until a pick comes out clean.
  • Cool in pans on a wire rack 15 minutes.
  • Remove from pans to wire rack, and cool completely.

Nutrition Facts : Calories 500.6, Fat 21.9, SaturatedFat 2, Cholesterol 52.9, Sodium 326.9, Carbohydrate 72.6, Fiber 2.8, Sugar 44.4, Protein 6.2

EASY MORNING GLORY MUFFINS



Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  • In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY BREAD



Morning Glory Bread image

Make and share this Morning Glory Bread recipe from Food.com.

Provided by TLizSkinn

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup oil
1/2 cup milk
4 eggs
3 cups all-purpose flour
1 1/2 cups sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 cup raisins
1 cup shredded coconut

Steps:

  • Preheat oven to 350.
  • Spray bundt pan with cooking spray.
  • In medium size bowl combine flour, sugar, powder, soda and cinnamon.
  • In a large mixing bowl combine oil, milk and eggs.
  • Add flour mixture, stir until just moistened Mixture will be thick.
  • Fold in carrots, pineapple, raisins and coconut.
  • Spoon into bundt pan.
  • Bake 50-55 minutes or until pick comes out clean.
  • Cool 10 minutes in pan on rack.
  • Remove from pan to cool completely.

Nutrition Facts : Calories 589.2, Fat 31.8, SaturatedFat 7.8, Cholesterol 71.9, Sodium 383.2, Carbohydrate 72.7, Fiber 4.7, Sugar 41.3, Protein 7.8

MORNING GLORY MUFFINS



Morning Glory Muffins image

Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 15

1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pepitas, finely chopped
1/3 cup vegetable oil
1 cup packed dark-brown sugar
2 large eggs, room temperature
1/3 cup whole milk
1 large carrot, peeled and grated (2 cups)
1 Granny Smith apple, peeled, cored, and grated (1 1/4 cups)
1/2 cup unsweetened shredded coconut
1/2 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
  • Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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