Tuesday, July 26, 2011

Loaded Morning Glory Muffins

Talk about loaded!! *-*

Think....carrots/pineapple/coconut/apples/raisins/nuts and you get just a taste of this amazing muffin!
{I added the "Loaded" name to this recipe title.}

Rest assured, with all those tasty ingredients, this is a very moist muffin.

I found the recipe online at Taste of Home online.

It's hard to stop at just one, but you can't eat very many at once either because they are very filling.

Confession...I tried eating several and ended up with a belly ache - they were sooo good I couldn't stop!

I'd eaten 2 before I thought about putting cream cheese on them, so of course I had to go for a couple more!  lol

(Needless to say, this was my 'dinner'...I didn't feel like eating anything else at mealtime=)

But oh how I enjoyed every delectable bite!

I made this recipe from scratch when serving in a college kitchen this past June. I made a quadruple (5X) batch to make 10 dozen because we needed to use up the carrots/pineapple in stock.

I didn't get to taste them that day as we headed for home before they were finished baking, (a big storm was on the way!) so naturally I had to try them at home.

And I'm SOOO glad I did!

A few of them went into the freezer - I pull them out in the morning, wrap in a paper towel and warm in the microwave.  Oh sooo good with my morning coffee!

Here's the recipe - with a couple of healthy tweaks I added for our own eating plans.
(From The Better Baker & Taste of Home)

2-1/2 cups all-purpose flour
(I substituted 1 c. of whole wheat)
1-1/4 cups sugar
(I used 3/4 c. Splenda & 1/2 c. sugar)
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
(I used a healthy substitute of 3 Tb. of flax seed meal mixed with 1 Tb. water for 1 of the eggs - it adds fiber and a touch of nuttiness)
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 Yield: 2 dozen.

Linked to Miz Helen's Country Cottage
Tea Party Tuesdays
Muffin Monday
Recipe of the Week
     Ingredient Spotlight: Tea


  1. Now I am really hungry! I need to make these soon!

  2. Marsha ~ they look o yummy...gets me in the mood for Fall. Hope you are staying cool....blessings!

  3. Yum!! I don't think I've had a morning glory muffin since I was a kid, my dad used to make them all the time! Great recipe, thanks for sharing!

  4. Oh, I have heard of these. And I heard they are very, very good. Since you have made it simple to snatch the recipe, I'm going to do just that.

  5. I want one of those right now! Hot with real butter on it! :) Hey..we're on each other's blogs at the same time! love that! :)

  6. Hmmm...butter or cream cheese on it? I can't decide! :)

    Looks yummy either way!

  7. This is an awesome muffin! I would just love to have this muffin with my coffee in the morning, which I may just do, I am heading to the pantry to check out my ingredients. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week end!
    Miz Helen

  8. These are definitely loaded with flavor! Thanks so much for linking your recipe up at Muffin Monday! Can't wait to try them!

  9. Congratulations!
    You are featured on Full Plate Thursday this week. Enjoy your feature and have a great week end!
    Miz Helen