Have you ever gone into a bakery and ordered a cup of coffee and muffin and then before you left went back up and asked for the recipe? Because that muffin was just too good and you wanted to eat it every day without leaving the house? Yeah, me either. But my mom did. More than once. She asked and asked. And always got the same answer: no. nope. nada. no recipe sharing, lady. Well, you want to know what she did then? Went home and recipe tested until she got the results she wanted. That's my mom. And I'm here to tell you, these Morning Glory muffins are better than the bakery's. And if you can get through the somewhat laborious task of prepping the ingredients you can enjoy these little morsels of deliciousness as well. We don't hoard recipes around here. We also don't have a cute, little bakery in Western Washington...but anyway!!
Yields: around 18 regular sized muffins
What you will need:
2 cups white flour
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking soda
1/2 teaspoon salt
2.5 cups finely grated carrots
1 large apple, peeled and grated (we prefer Granny Smith)
2/3 cup vegetable oil
2 teaspoons vanilla extract
juice from 1 orange (about a 1/4 cup)
zest of one orange
Optional add in's:
(Nance would not say these are optional, but sometimes we like a muffin without chunks, or sometimes we just don't have them all on hand and so we add what we do have on hand. )
1/2 chopped craisins
1/3 cup currants
1/3 cup pumpkin seeds
2 Tablespoons flax seeds
3/4 cup powdered sugar
4 tablespoons orange juice
mix orange juice into powdered sugar one tablespoon at a time, until you have a smooth, pourable glaze.
What you will do:
Preheat oven 375f
Place cupcake liners in muffin tin and set aside.
In a large bowl, whisk together flour, sugars, baking soda and salt. Stir in grated carrots, apples and any of the fruit and nuts you are adding. Set aside.
In a smaller bowl, whisk together the eggs, oil, vanilla, orange juice and zest.
Now add the wet ingredients to the flour mixture and mix with a wooden spoon until everything is evenly moistened.
Take a spray oil and lightly spray muffin liners with oil then fill each muffin tin until 2/3 full.
Bake for 20 minutes or until toothpick comes out clean.
While muffins are still hot (and in the pan) lightly brush with glaze.