Recently Blind Pig reader Sallie Swor shared a muffin recipe with me. As soon as I read the ingredients I knew it was a recipe I needed to try.
I changed the original recipe slightly, so I’m sharing the way I made the muffins, a quick search for Morning Glory Muffins will turn up all sorts of variations of the recipe so you might want to do some research before you settle on my directions 🙂
You’ll need:
- 2 1/4 cups of plain flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups grated carrots
- 1 apple grated
- 1/2 cup raisins
- 1 8oz. can chopped pineapple drained
- 1 egg
- 1/3 cup applesauce
- 1/4 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla
Mix all dry ingredients in a bowl; add carrots, apple, raisins, and pineapple.
Whisk together buttermilk, oil, egg, vanilla, and apple sauce. Pour into dry ingredients and stir till moistened. It’s a pretty stiff batter.
Add batter to greased or paper lined muffin cups. Bake at 350 for 30-35 minutes or till done. Recipe makes about 16 regular sized muffins.
I think the muffins are fantastic! The only other change I would make is to add nuts—preferably black walnuts.
Thanks Sallie!
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I’ve had versions of these muffins adding sunflower seeds and also coconut. Really yummy no matter what is added!
I thought for sure it would have some real morning glory blooms in it. and a good way to use some of those pesky weeds in my garden.
It would be awesome to see a post or video of what breakfast/dinner/supper looks like for a few days in a row. Trying to get back to traditional diet and frugal at the same time.
I don’t normally comment on food related posts, but I must say I think these will be amazing! I am more of a pecan person than walnut so I will be adding pecans.
A friend shared her recipe for Morning Glory Muffins with me several years ago. I make them occasionally and they’re delicious. If you like coconut, my recipe calls for 1/2 cup added to the dry ingredients. I’m going to try yours since it uses fewer eggs, less oil and less sugar. Thanks for sharing.
These sound wonderful, adding to my list of recipes to try!
♪♫Do you know the muffin man,
The muffin man, the muffin man.
Do you know the muffin man,
Who lives on Drury Lane?♫♪
I don’t live on Drury Lane!
!/4 what? Canola oil?
Garland-oops! Sorry I forgot the cup-thanks for catching that 🙂
I am always looking for recipes that use raisins. because they are good for you and I have them on hand. So far mostly raisins are used when I make rice pudding. The rest of the ingredients are something I always have on hand. This is something I will probably try. I have quit trying recipes if they call for odd ingredient that I only use once.
Tipper – I made the gingerbread cookies for which you posted the recipe back before Christmas. I had only a half-cup of sorghum molasses on hand and all I could find in the stores were blackstrap molasses. Needless to say, the taste was overpowering to the point of being not so good. But I loved the texture and the thickness; they came out very similar to a sugar cookie recipe I have from my great-aunt. So I will be making them again, but NOT until I can find actual sorghum molasses!
Wow. There’s a lot of ingredients in those muffins. They sound delicious. The only thing I might change is to leave out the raisins, and I usually use self rising flour when I cook. Before Covid closed it down, my cousin and I volunteered at the local senior center. Every Wednesday we conducted a craft class there. I’d usually take some hone made muffins or a blackberry crumble to share with them. When it opens back up. I might have to try making these and taking them to share with the seniors.
I ate one of your muffins Sunday, I thought they were great and your idea of adding nuts would make them greater!
I made them this morning. They are nice and moist, even for my high-altitude, dry Colorado home, but pretty bland. I only had to bake them for 20 minutes. I think if I make them again, I’ll use brown sugar, triple if not quadruple the salt and leave off the cloves, as that was the strongest flavor, even though I halved the amount.