Grandpa and I discovered Morning Glory Muffins while visiting his sister in the Canadian Rockies. She got the recipe from her daughter-in-law in Smithers, BC. (That side of the family is affectionately known as the Smithereens). Judy made sure we left on our camping adventure with a couple dozen extra muffins that lasted most of our trip to Oregon and back to Alaska.
The muffins are delicious, hearty and make a filling breakfast with a dish of yogurt or hard-boiled eggs.
Morning Glory Muffins
Mix dry ingredients in large bowl
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Beat in medium bowl
- 3 eggs
- 1/4 cup salad oil
- 3/4 cup water
- 2 tsp vanilla
Mix in medium bowl
- 2 cups carrots grated
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 1/2 cup coconut shredded
- 1 apple grated
- Stir liquid ingredients into bowl with flour. Stir by hand until will blended, about 20 or 30 strokes.
- Add remaining ingredients and stir just till mixed.
- Bake at 350F 20 minutes
- Top with butter, peanut butter, or jam if you are so inclined.
- Nuts are optional. We use what we have - sometimes walnuts, sometimes pecans.
- I don't peel the carrots or apple but that's a personal choice. Feel free to add an extra step if you prefer.
- These muffins freeze well. I often double the recipe and freeze one batch in bags of 6 so Grandpa and I can have fresh muffins whenever we want.
- Morning Glory Muffins travel well! I usually throw a bag into the RV freezer before we go out for an adventure.