These wonderful muffins are a hearty addition to breakfast, as mid-day snack or trail food for an extended hike. They are very popular at the inn throughout the year but seem to be most at home in the fall and winter. They can be made Gluten free with a simple substitution of gluten free flour.
Ravenscroft Morning Glory Muffins
YIELD 12 standard muffins
ACTIVE TIME 30 minutes
2 cups AP flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup raisins
2 cups grated carrots
1 apple peeled and diced
1 cup crushed pineapple, drained
1/2 cup walnuts or pecans
2/3 cup vegetable oil
1 teaspoon pure vanilla
Preheat oven to 350 degrees
Prepare muffin tins with Bakers Joy or muffin cups.
Dry Works – In a large bowl whisk together the flour, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.
Damp Works – Add the coconut, raisins, carrot, apple, pineapple and nuts to the Dry Works just before stirring together the batter.
Wet Works – In a separate bowl mix the eggs, vegetable oil and vanilla. Pour the liquid into the tossed Damp Works. Add the mix to the dry works. Stir until just combined.
Divide into prepared muffin tins and bake for 25-30 minutes. Allow to cool for 5 minutes before removing to racks.
Note – You can substitute Namaste Gluten Free flour for the AP flour