Appalachian Food

Morning Glory Muffins

Muffins

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!

Tipper

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14 Comments

  • Reply
    Susan Wolf
    February 4, 2021 at 12:59 pm

    I’ve had versions of these muffins adding sunflower seeds and also coconut. Really yummy no matter what is added!

  • Reply
    Jo Ann Butts
    January 25, 2021 at 12:26 pm

    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.

  • Reply
    Kyle
    January 21, 2021 at 7:13 pm

    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.

  • Reply
    Dan O’Connor
    January 20, 2021 at 8:55 am

    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.

  • Reply
    Linnie
    January 20, 2021 at 8:14 am

    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.

  • Reply
    Annie Buck
    January 19, 2021 at 3:06 pm

    These sound wonderful, adding to my list of recipes to try!

  • Reply
    Ed Ammons
    January 19, 2021 at 2:58 pm

    ♪♫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!

  • Reply
    Garland Davis
    January 19, 2021 at 10:32 am

    !/4 what? Canola oil?

    • Reply
      Tipper
      January 19, 2021 at 10:33 am

      Garland-oops! Sorry I forgot the cup-thanks for catching that 🙂

  • Reply
    PinnacleCreek
    January 19, 2021 at 9:25 am

    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.

  • Reply
    Catherine Spence
    January 19, 2021 at 7:57 am

    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!

  • Reply
    Janet Smart
    January 19, 2021 at 7:46 am

    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.

  • Reply
    Miss Cindy
    January 19, 2021 at 7:11 am

    I ate one of your muffins Sunday, I thought they were great and your idea of adding nuts would make them greater!

    • Reply
      Annie Buck
      January 23, 2021 at 1:37 pm

      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.

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