Morning Glory Muffins

In 1978 Chef Pam McKinstry created the Morning Glory Muffins, at her restaurant,The Morning Glory Cafe on Nantucket Island, Massachusetts. In 1991 it was chosen as one of Gourmet Magazine’s 25 famous recipes from the past 50 years. In 1997, my husband and I went to work for a women on Nantucket Island to help run her new Market, take out restaurant and catering business, it was there that I was first introduced to these wonderful muffins!

My recipe is a version of Pam’s McKinstry’s “Original Morning Glory Muffins.” I’ve been making them for years as everyone enjoys them so much. Thanks Pam, you’re the best!!!

Morning Glory Muffins

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Cook Time 35 mins

Servings 16 Muffins

Ingredients

  

• 2 1/4 Cups Flour
• 1 1/4 Cups Sugar
• 2 Tsp Baking soda
• 1/2 Tsp Salt
• 1 Tbs Ground cinnamon
• 2 Cups Shredded carrots, chopped
• 1/2 Cup Shredded sweetened coconut
• 1 Large Apple peeled, cored and small diced
• 3/4 Cup Raisins
• 1 Cup Crushed pineapple, drained
• 1 Cup Canola olive oil blend
• 3 Large Eggs
• 1 1/4 Tsp Vanilla extract

Instructions

 

• *Position rack in lower third of oven.              

  *Preheat oven to 350 degrees F

  * Line muffin tins with muffin cups

  In a large bowl, sift together flour, sugar, baking soda, salt and ground cinnamon. Add carrots, coconut, apple, raisins and pineapple and stir to combine.

  In a small bowl, whisk together the oil, eggs and vanilla extract.  Pour into the bowl of dry ingredients and blend well.

  Spoon batter into muffin cups filling to the top.  Bake approximately 35 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool approximately 10 minutes. Remove from pan and allow to finish cooling.