the original morning glory muffin

I popped a batch of bran muffins in the oven this evening when a delicious memory struck me: morning glory muffins! Nona used to make them for us when we were kids, and it's probably been at least fifteen years since I sunk my teeth into one. Here's the recipe, originally crafted in 1978 by a chef from Earthbound Farms... my healthy modifications are in italics.

The Original Morning Glory Muffins

These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Makes 16 muffins

1 1/4 cups sugar (or sweeten with honey/sucanat)
2 1/4 cups all-purpose flour (possibly substitute whole wheat pastry flour)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil (could probably substitute part applesauce here)
1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

muffins galore

As you girls probably already know, I'm an allrecipes.com addict. My favorite muffin recipe yet is Banana Crumb Muffins... so moist and delicious! I have subbed oil for butter as well, and they still turn out great!

BANANA CRUMB MUFFINS

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Another muffin recipe I tried recently (from allrecipes.com) is Health Nut Blueberry Muffins. Very moist, for being so healthy. I substituted flaxseed meal for the oat bran. I might try substituting applesauce for the banana as the banana flavor kind of took over the blueberries. Wonderful for breakfast!

HEALTH NUT BLUEBERRY MUFFINS

INGREDIENTS

* 3/4 cup all-purpose flour
* 3/4 cup whole wheat flour
* 3/4 cup white sugar
* 1/4 cup oat bran
* 1/4 cup quick cooking oats
* 1/4 cup wheat germ
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup blueberries
* 1/2 cup chopped walnuts
* 1 banana, mashed
* 1 cup buttermilk
* 1 egg
* 1 tablespoon vegetable oil
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Muffin recipe #3 from Joseph's grandma... "If you like pecan pie, you’ll love these."

Pecan Pie Muffins

1 c. chopped pecans
1 c. firmly packed brown sugar
½ c. all-purpose flour
2 large eggs
½ c. butter or margarine, melted

1. Combine first three ingredients in a large bowl. Make a well in center of the bowl.
2. In another bowl, beat eggs until foamy. Stir in the melted better and then add to dry ingredients. Stir just until moistened.
3. Please foil cupcake papers in muffin pans that were sprayed lightly with cooking spray.
4. Spoon batter into cups – 2/3 full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pan immediately and cool on wire rack – yields 9 muffins. Recipe can be doubled.