Morning Glory Muffins Recipe

“What’s in the lunchbox mum?” Miss 7 said as she peeked under the lid.  “One of those Early Morning muffins you made yesterday?” she continued.

I stifled a laugh and smiled at her inference.  That would be Morning Glory muffins.

“Yes, the Morning Glory muffins are in your lunchbox.”

I adapted this recipe, that makes about 18 medium sized muffins or over 40 mini muffins, from a comment left on a post I wrote for Coles.  They are hearty and yummy.  Amazing warm. Still delicious cold. There’s something very autumny about them — I think it’s the carrot and cinnamon — and that makes me happy. Fabulous for the lunchbox and while there is a lot of ingredients, the muffins are very simple to make.

Morning Glory Muffin Recipe

Ingredients

2 cups plain flour
1 cup sugar
2 tsp bicarb soda
2 tsp cinnamon
1/2 tsp salt
2 cups grated carrot
1/2 cup raisins
1/2 cup shredded coconut
1 apple, peeled & grated
3 eggs
1/2 cup cooking oil
1/2 cup milk
2 tsp vanilla

1. In a large bowl mix together

2 cups plain flour
1 cup sugar
2 tsp bicarb soda
2 tsp cinnamon
1/2 tsp salt

2. Stir in:

2 cups grated carrot (approx 4 medium carrots)
1/2 cup raisins
1/2 cup coconut
1 apple, peeled & grated

3. In a jug, whisk:

3 eggs
1/2 cup cooking oil
1/2 cup milk
2 tsp vanilla

4. Combine mixture together by:

Making a well in the flour mixture and pouring the liquid in.
Stir until only just combined.
Spoon mixture into muffin tins.

5. Bake for:

Approx 20mins or until golden in an 180C oven.

Makes at least 18 average sized muffins or 40 mini muffins.

Variation

A reader made a healthier variation of these I thought I would add here.

Instead of sugar: use honey and pureed apple

Instead of cooking oil: use coconut oil

Instead of plain flour: use wholemeal flour and oats

PDF Printable:  Morning Glory Muffin Recipe

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