When I was going through my mother’s recipe box a while ago (in search of the elusive chili sauce recipe), I stumbled upon this one, cut from a magazine (from
appearances, my guess would be Taste of Home), and stapled together. I don’t
recall her ever making these muffins, so, muffin person that I am, thought it
my duty to give them a try. I liked them!
I am not a person who enjoys sugary sweetness in the morning. While I do love a
good donut — the bigger the better — along with the rest of you, I want mine in
the evening, after dinner, with a cup of coffee. In which case, I found these
to be the perfect breakfast muffin for me. They have a lot of flavor, thanks to
the apples, carrots, coconut, and raisins, a bit of a crunch thanks to the nuts
(I swapped walnuts for the called for almonds), and, despite the three-quarter
cup of sugar, only have a delicate sweetness, nothing heavy or cloying. A
slathering of pumpkin cream cheese on top of a warm muffin was the perfect fall breakfast.
A.M. Delight Muffins
2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon allspice
Pinch of cloves
½ teaspoon kosher salt
3 large eggs
½ cup of vegetable oil
½ cup whole milk
1½ teaspoons vanilla extract
2 cups chopped, peeled, Organic Melissa’s Granny Smith Apples
2 cups freshly grated carrots
½ cup sweetened flaked coconut
½ cup golden raisins
½ cup chopped walnuts
Preheat oven to 375° F. Grease or paper-line muffin cups; set aside.
In a large bowl, combine flour, sugar, baking soda, spices, and salt. In another bowl, beat eggs, oil, milk, and vanilla. Mix well; stir in dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until muffins test done.
2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon allspice
Pinch of cloves
½ teaspoon kosher salt
3 large eggs
½ cup of vegetable oil
½ cup whole milk
1½ teaspoons vanilla extract
2 cups chopped, peeled, Organic Melissa’s Granny Smith Apples
2 cups freshly grated carrots
½ cup sweetened flaked coconut
½ cup golden raisins
½ cup chopped walnuts
Preheat oven to 375° F. Grease or paper-line muffin cups; set aside.
In a large bowl, combine flour, sugar, baking soda, spices, and salt. In another bowl, beat eggs, oil, milk, and vanilla. Mix well; stir in dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until muffins test done.
Yield: 1 1/2 dozen.
This post contains affiliate links.
4 comments:
These remind me of Morning Glory muffins, which I made in the 1970s and which I think included crushed pineapple and more sugar than these. I recall having to make them in a huge bowl and that the recipe made tons of muffins. My husband liked them because they reminded him of carrot cake!
These muffins really look good! I'm usually not a muffin person, but these muffins are full of healthy ingredients! I love the black and white checkered pattern which seems to be the new Halloween look!
definitely going to try these. looks delicious - thanks for recipe.
I've made muffins very similar, called Morning Glory Muffins, and they were really very tasty!
Post a Comment