Morning Glory Muffin Bread Recipes

MORNING GLORY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Oil muffin tins or use liners.
• Combine wheat bran and buttermilk. Mix and set aside for 10 minutes.
• Whisk together the flour, baking soda, salt, cinnamon, and sugar.
• Mix together the add-ins (carrot, coconut, nuts, and raisins) in a small bowl. Set aside.
• Mix together the molasses, oil, and egg. Add in the bran and buttermilk, combining until the ingredients are a uniform, dark mixture.
• Mix the dry ingredients into the wet ones, just until they are barely combined.
• Gently mix the add-ins into the batter. Scoop out the batter by tablespoons full into the prepared muffin tins.
• Bake for 30-35 minutes in the center of the oven until a toothpick inserted into the middle of a muffin comes out clean. If possible, put a rimmed cookie sheet under the muffin tin so the bottom of the muffins do not get too dark.
• Cool for 10-15 minutes in pans before removing muffins.

MORNING GLORY MUFFINS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
• In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
• In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
• In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BEST MORNING GLORY MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MORNING GLORY MUFFIN BREAD

Steps:

• Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
• Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
• In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
• Add to flour mixture, stirring just until dry ingredients are moistened.
• Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
• Bake for 55-60 minutes or until a pick comes out clean.
• Cool in pans on a wire rack 15 minutes.
• Remove from pans to wire rack, and cool completely.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MORNING GLORY BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together flour, sugar, cinnamon, and baking soda.
• Into another large bowl, combine carrots, raisins, coconut, pecans, zucchini and apples, eggs, vegetable oil and vanilla. Mix with a hand mixer until combined thoroughly.
• Pour the wet mixture into the flour mixture, gently folding it together with a rubber scraper or spatula.
• Prepare a loaf pan with non-stick spray. Line the pan with a parchment paper sling, and lightly spray again with non-stick spray. Pour the batter 3/4 the way up the pan. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the tin for 10 minutes, prior to removing the loaf to cool completely before slicing and serving.