Morning Glow Muffins

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 16 cupcakes

Start your morning with warm, fragrant Morning Glow muffins, filled with grated carrots, apples, raisins, pineapple chunks, pecans, coconut, and fragrant spices. They're perfect for a leisurely brunch on a winter Sunday morning. Mix the dough the night before and refrigerate, then in the morning, all you have to do is spoon it into the muffin tins and bake before everyone else wakes up. These muffins are just the right amount of sweet, super soft, moist, and healthy. They'll energize you and set the mood for the day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup vegetable oil + extra for greasing the pan*
3 large eggs
2 tsp vanilla extract
2 cups of unpeeled carrots, grated on a coarse grater
1 Granny Smith apple, unpeeled, coarsely grated
1 can (220 g) of canned pineapple chunks, drained
0.5 cup pecans, coarsely chopped
0.5 cup sweet coconut flakes
0.5 cups raisins
2 and 1/4 cups premium flour
1 and 1/4 cups sugar
1 tbsp. ground cinnamon
2 teaspoons of baking soda
1 teaspoon coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, vanilla extract, pecans, apples, carrot, Pineapple, coconut flakes, raisin, cinnamon

Cooking the dish according to the recipe:

Preheat the oven to 350°F (175°C). Position two oven racks, evenly spaced. Line two metal muffin tins with paper liners.
In a large bowl, combine the eggs, vegetable oil, and vanilla extract. Add the carrots, apple, pineapple, pecans, coconut, and raisins and mix well. In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

Add the dry mixture to the liquid and knead the dough (The dough can be kneaded a day ahead and refrigerated, then poured into a pan in the morning and baked into muffins).
Using a standard 2.25-inch ice cream scoop, scoop the batter into prepared muffin tins. Bake for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the pans on a wire rack to cool and serve the muffins warm or at room temperature.

Note *

Grease the surface of the muffin tin with vegetable oil to make it easier to remove the muffins.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / / Ina Garten

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