Morning Glory Muffins

[Kathy]

I finally made the Morning Glory Muffins and was a bit disappointed. Did anyone else have luck with this recipe? I was thinking about making the Chocolate Wave Zucchini Bread into muffins for portion control..any thoughts?

[Pat]

We really like the Morning Glory muffins. What did you not like about them?

As to making muffins from the chocolate wave bread, you would have to adjust the cooking time.

[Kathy]

Pat, I think I just expected too much. I can't really put my finger on it..they were good; maybe I expected it to taste fattening! I think I miss the crunchiness on the top of reduced fat muffins..they always seem a bit mushy on top. Does this make sense?

[Connie]

Which issue does that recipe come from? I have several different recipes for morning glory muffins. I'll post a favorite if you'd like.

[Beth]

Kathy, you might want to check your oven temperature. Sounds likeit could be a little low. Also, try sprinkling a little natural or coarse sugar on the tops of muffins for a touch of sweet and crunch without the added fat of a strusel topping.

[Kathy]

Thanks for your suggestions! I will check them out! The recipe was from some time last year..maybe June. I would appreciate your posting your favorites...I am trying to do weight watchers and need portion control to have any chance at success! By the way, when you make these muffins do they rise a lot? Mine seemed a bit small. Maybe I overmixed them.

[Vanessa]

Connie:
Here is the recipe from C Light
Morning Glory Muffins

2-1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray


Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

3. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Yield: 2 dozen (Serving size: 1 muffin).

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300 degrees.



[This message has been edited by Vanessa (edited 08-09-2000).]

[KimKelly]

The Morning Glory muffins are an all time favorite at our house. I've got a picky eater 4 year old, and he loves these. They do not have the crunchy top (which I by the way love too!), and the top seems to get "softer" - I'm not sure if that's the right word - as they age a day or two. But we didn't have "mushy" tops, again, as suggested above, maybe cooke them just a bit. I added a bit of wheat germ and a Tablespoon of flaxseed meal or two to boost the nutrition a bit.

K
PS... I think the chocolate wave zuchinni bread would be great in muffins ...

[Connie]

Vanessa,
Thanks for posting that recipe. I must have missed it last year.

Kathy,
Here's another recipe from the book Muffins A to Z.

NANTUCKET MORNING GLORY MUFFINS

1 c whole wheat flour
1 c unbleached all-purpose flour
1 T baking powder
1 tsp ground cinnamon
1/2 tsp baking soda, sieved
1/2 tsp salt
1/2 c packed light brown sugar
1 c coarsely shredded zucchini, lightly packed
1/2 c coarsely shredded carrot, lightly packed
3/4 c golden raisins
1 c shopped walnuts, divided
1 c buttermilk
1/3 c vegetable oil
1 large egg

1. combine flour through salt in a large bowl. stir until thoroughly blended.
2. add brown sugar to flour mixture. stir to blend.
3. stir in zucchini through raisins, along with 1/2 c of walnuts.
4. whisk buttermilk, oil and egg until blended. add to dry ingredients all at once and fold just until evenly moisteed. do not overmix.
5. divide the batter evenly among the muffin cups. sprinkle the tops with the remaining 1/2 c walnuts, dividing evenly. bake until the tops re golden and a toothpick inserted in the centers comes out clean, about 25 minutes. cool on a wire rack before removing from the pan.

makes 11 full muffins in a cast iron tin, so I think it would easily make 12 regular size.

I just realized I don't have an oven temperature! I must of forgotten it when I copied the recipe. :0 but the other recipes I have from the same book use 400 degrees. I would try that, and put the muffins in a preheated oven.

[Kathy]

Thanks again for your suggestions..adding flaxseed or wheatgerm is a great idea! Thanks for the recipe Connie..I will have to try them...they look great too! Can't wait to try them!