Morning Glory Muffins

Morning Glory Muffins

Morning Glory Muffins – The ULTIMATE Breakfast Muffins

 

My Morning Glory Muffins are what I refer to as  ‘The Ultimate Breakfast Muffins’.  These muffins are  full of carrots and zuchinni – don’t worry you can’t taste them, with the perfect amount of sweetness from raisins and pineapple and of course a bit of sugar!

 

Morning Glory Muffins

Feel free to sprinkle overtop a pinch of oatmeal (instant/quick oats), before placing them in the oven! Enjoy these delicious, moist, flavor packed muffins!

Morning Glory Muffins

Chika of Cooking with Chika

Ingredients
  

  • 2 ½ cups cake flour
  • ½ tsp salt
  • 2 ½ tsp baking powder
  • Pinch of nutmeg
  • 1/8 teaspoon cinnamon
  • 1/3 cup sugar
  • ½ cup oil
  • ½ cup butter at room temperature
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup raisins plus ¼ cup boiling water
  • 1 cup pineapple chunks pureed
  • 1 cup grated carrot
  • ½ cup unsweetened shredded coconut
  • 1 cup grated zucchini 1 medium zuchinni

Instructions
 

  • Preheat oven to 350. Line muffin tin with muffin liners. Set aside.
  • Place pineapple chunks and juices into a food processor. Process until smooth.
  • Place raisins into a bowl and add boiling water. Stir and set aside.
  • Place flour, salt, baking powder, cinnamon and nutmeg into a bowl. Stir to combine and set aside.
  • Place sugar, oil, butter and vanilla into the bowl of a stand mixer. Beat for 4 minutes on medium high speed until doubled in volume and pale in color.
  • Add eggs one at a time, beating after each addition.
  • Add half of the flour mixture and stir until just combined.
  • Add the pineapple puree, raisins (including the liquid), carrots, zuchinni and coconut. Stir until just combined.
  • Add remaining flour mixture and stir until just combined.
  • Fill muffin liners three-quarters of the way full. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean and muffins are spring to the touch.
  • Remove from oven and allow to cool in pan for 2 minutes. Remove from pan and cool on cooling rack. These muffins can be stored in the fridge or placed in Ziplock bag and frozen for up to 3 months.
  • Makes 21 to 24 muffins

 

 

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