Famous Morning Glory Muffins really are as good as everyone says they are!
Cafes, bakery shops and home bakers have their own variation of the Morning Glory.
Morning Glory Muffins were created by Pam McKinstry owner of the “Morning Glory Cafe” in Nantucket. She created the original Morning Glory Muffins in 1978 and in 1981, Gourmet magazine printed her recipe. In 1991, it was chosen by the readers as one of the best recipes of the past 25 years. The Morning Glory Muffin is well-known around the world!
One thing in common to all the variations is that the Morning Glory Muffin is packed with lots of carrots, apples, and nuts! My type of muffin! My original recipe made 18 muffins so I always had leftovers to freeze.
This makes 9 muffins, but you only use half an egg. How do you halve an egg? Whisk it in a small dish, and eyeball one-half of it. It is roughly 2 tablespoons of a whisked egg.
My main variation on the Morning Glory was to make them a little lower in calories by changing and adding some ingredients. I changed the oven temperature and directions, and made a change in the amount of topping.
Everyone loves these!
Morning Glory Muffins My Way~Low Calorie
- ¾ cup all-purpose flour
- ¼ cup wheat flour
- ½+⅕ cup sugar
- ½ tablespoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup carrots grated
- ½ apple peeled and chopped
- ½ cup raisins or craisins
- 1/2 egg
- 1 egg white
- ¼ cup applesauce unsweetened
- 1/8 cup oil
- ½ tablespoon vanilla extract
- 2 tablespoons walnuts chopped
- 2 tablespoons wheat germ optional
- Preheat the oven to 425º.
- Grease or spray 9 muffin cups or use cupcake liners.
- In a medium bowl, whisk the half an egg, egg whites, applesauce, oil, and vanilla extract. Set aside.
- By hand or with a mixer on lowest speed, mix the flours, sugar, baking powder, baking soda, and salt.
- Mix in the carrots, apples, and craisins.
- Mix in the egg mixture until just moistened.
- Spoon the batter into the prepared muffin cups, fillingv them almost to the top.
- FOR THE TOPPING: In a small bowl, combine the walnuts and wheat germ and sprinkle this over the tops of the muffins.
- Bake at 425º for 8 minutes, then lower the oven temperature to 375º and bake for 7 to 12 more minutes or until a cake tester inserted in the middle comes out clean.
- Cool the muffins in the pan on a wire rack for 5 minutes, then remove the muffins to a wire rack to cool.
- Store the muffins covered at room temperature.