Morning Glory Muffins
12 servings
65 minutes
Morning Glory muffins are a fragrant and rich treat embodying the warmth of home baking. Their story begins in the USA, where chefs sought to combine healthy ingredients in one dessert. Grated carrot adds juiciness to the muffins, pineapple adds a slight tang, while coconut and nuts provide a rich crunchy accent. The sweetness of raisins harmonizes with the spiciness of cinnamon, creating a refined flavor combination. They are perfect for breakfast or a snack, offering energy and comfort.
1
Preheat the oven to 190 degrees. Grease a 12-cup muffin pan with vegetable oil.
- Vegetable oil: 3 tablespoons
2
In a large bowl, mix flour, baking soda, cinnamon, and salt. In another bowl, combine sugar, eggs, melted and cooled butter, and vanilla extract. Then gently fold the egg mixture into the flour using a silicone spatula. Grate the carrot and finely chop the pineapple and dry it with paper towels. Toast the nuts in a dry skillet for 5 minutes and roughly chop them. Add raisins, coconut flakes, carrot, pineapple, and nuts to the batter and mix.
- Wheat flour: 300 g
- Baking soda: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 250 g
- Chicken egg: 3 pieces
- Unsalted butter: 115 g
- Vanilla extract: 1 teaspoon
- Carrot: 4 pieces
- Canned pineapple chunks: 220 g
- Pecan: 85 g
- Raisins: 95 g
- Desiccated coconut: 50 g
3
Distribute the dough into molds and bake for 25-30 minutes until the muffins are golden.
4
After turning off the oven, leave the muffins inside for 5 minutes, then remove from the mold and cool for another 10 minutes.