Best Sunshine State Muffins Recipes

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MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

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.

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

SUNSHINE STATE MUFFINS



Sunshine State Muffins image

Make and share this Sunshine State Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 15 to18 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, melted
3 eggs, beaten
2/3 cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange marmalade
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt.
  • Add remaining ingredients; stir just until moistened (batter may be lumpy).
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 350 for 15-20 minutes or until top of muffin springs back when lightly touched.

SUNSHINE MUFFINS



Sunshine Muffins image

From the book "The Best of Pantry, from the editors of Harrowsmith Country Life." Posted as per request. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes.

Provided by MarieRynr

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 13

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups grated carrots
1/3 cup dried apricot, chopped
1/3 cup sunflower seeds
1/3 cup chocolate chips
1/3 cup shredded coconut
1 banana, mashed
3 eggs
1 cup oil
2 teaspoons vanilla

Steps:

  • Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
  • Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
  • Makes 24 muffins.

Nutrition Facts : Calories 199.4, Fat 12.1, SaturatedFat 2.3, Cholesterol 23.2, Sodium 125.5, Carbohydrate 21.6, Fiber 2.2, Sugar 12.4, Protein 2.9

LOW-FAT SUNSHINE MUFFINS



Low-Fat Sunshine Muffins image

Modification of Graybert's Sunshine Muffins. These are packed with orange flavor and are a lighter version of the original!

Provided by focusedbarnes

Categories     Quick Breads

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 12

1 orange
1/2 cup unsweetened orange juice
1 egg
1/4 cup applesauce
3/4 cup whole wheat flour
3/4 cup all-purpose white flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1/2 cup walnuts, chopped

Steps:

  • Cut orange (DO NOT PEEL!), place in food processor along with orange juice, egg and applesauce and process until smooth.
  • Add flours, sugar, baking powder, baking soda, and salt and process.
  • Fold in raisins and nuts.
  • Pour into muffin cups and bake at 375 degrees for 15-17 minutes.

Nutrition Facts : Calories 129.2, Fat 2.9, SaturatedFat 0.3, Cholesterol 13.2, Sodium 180.6, Carbohydrate 24.7, Fiber 1.5, Sugar 13.6, Protein 2.6

PINEAPPLE SUNSHINE MUFFINS



Pineapple Sunshine Muffins image

Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
1/2 cup sunflower kernels

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

SUNSHINE MUFFINS



Sunshine Muffins image

Make and share this Sunshine Muffins recipe from Food.com.

Provided by Graybert

Categories     Quick Breads

Time 35m

Yield 16 muffins

Number Of Ingredients 11

1 orange
1/2 cup orange juice
1 egg
1/4 cup oil
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts (I use pecans or walnuts)

Steps:

  • Cut orange into 8 pieces.
  • Put cut-up orange (The WHOLE orange, orange juice, egg and oil in blender).
  • Blend until smooth.
  • Add flour, sugar, baking powder, baking soda and salt.
  • Blend.
  • Add raisins and nuts.
  • Blend just until mixture is mixed.
  • Pour mixture into muffin tins and bake at 375F for 15-20 minutes.
  • Enjoy.

Nutrition Facts : Calories 160.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 13.2, Sodium 280.5, Carbohydrate 24.9, Fiber 1.1, Sugar 13.7, Protein 2.6

SUNSHINE MUFFINS



Sunshine Muffins image

From Taste of Home, April 2007. Submitted by Linnea Rein. Easy and tasty corn muffins made with a cake mix. Posted by request.

Provided by Kitty Kat Cook

Categories     Dessert

Time 27m

Yield 14 Muffins, 8 serving(s)

Number Of Ingredients 6

2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
9 ounces pck yellow cake mix
8 1/2 ounces pck corn muffin mix

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
  • Bake for 18-22 mins or until a toothpick comes out clean. Cool for 5 mins; remove from pans to wire racks.
  • Sprinkle with some granulated sugar while still hot, if you wish.

Nutrition Facts : Calories 318.6, Fat 12.4, SaturatedFat 2.5, Cholesterol 55.5, Sodium 567, Carbohydrate 46.4, Fiber 2.3, Sugar 20, Protein 5.4

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