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
Susan Wolf
February 4, 2021 at 12:59 pmI’ve had versions of these muffins adding sunflower seeds and also coconut. Really yummy no matter what is added!
Jo Ann Butts
January 25, 2021 at 12:26 pmI 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.
Kyle
January 21, 2021 at 7:13 pmIt 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.
Dan O’Connor
January 20, 2021 at 8:55 amI 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.
Linnie
January 20, 2021 at 8:14 amA 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.
Annie Buck
January 19, 2021 at 3:06 pmThese sound wonderful, adding to my list of recipes to try!
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!
Garland Davis
January 19, 2021 at 10:32 am!/4 what? Canola oil?
Tipper
January 19, 2021 at 10:33 amGarland-oops! Sorry I forgot the cup-thanks for catching that 🙂
PinnacleCreek
January 19, 2021 at 9:25 amI 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.
Catherine Spence
January 19, 2021 at 7:57 amTipper – 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!
Janet Smart
January 19, 2021 at 7:46 amWow. 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.
Miss Cindy
January 19, 2021 at 7:11 amI ate one of your muffins Sunday, I thought they were great and your idea of adding nuts would make them greater!
Annie Buck
January 23, 2021 at 1:37 pmI 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.