MORNING GLORY MUFFINS (NEW VERSION!)
I'm not sure of the origin of this recipe. My daughter used it in 4-H Food Show competitions in the mid 90s with much success. We have modified it over the years to enhance the nutient value. This is our family and friend's favorite combination, but the recipe is very user friendly and versatile. Feel free to substitute any or all of the fruit, vegetables, and nuts. (zuchinni, pecans, walnuts, dried cranberries, bananas, peaches,etc) I cannot remember ever serving this breakfast muffin to guests who have not asked for the recipe!
Provided by Phyllis Weatherston @filisw
Categories Other Breakfast
Number Of Ingredients 15
Steps:
- Preheat oven to 350-degrees. Lightly grease eighteen 2½ inch muffin cups or line them with paper baking cups.
- In a large mixing bowl, stir together the flour, xanthan gum, sugar, baking powder, cinnamon, baking soda and salt. Stir in the carrot, apple, raisins, nuts and coconut. The fruit and vegetables may be peeled, or scrubbed and left unpeeled, your choice.
- In a separate bowl, stir together the eggs, cooking oil and vanilla. Add the liquid ingredients all at once to the flour mixture and stir just until moistened. Gently spoon the batter into the prepared muffin cups until each one is almost full.
- Bake in the 350-degree oven about 30 minutes or until the top of a muffin springs back when lightly touched. Cool in the pan set on a wire rack for 5 minutes. Remove the muffins from the pan and cool on the rack. Serve warm or at room temperature.
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