Morning Glory Muffin Recipe

2013-05-13
morning glory muffin recipe
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  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

    194
  • Calories from Fat

    47
  • Total Fat

    5.2g
  • Saturated Fat

    1.1g
  • Trans Fat

    0.0g
  • Cholesterol

    16mg
  • Sodium

    223mg
  • Total Carbohydrates

    35.1g
  • Dietary Fiber

    1.4g
  • Sugars

    20.2g
  • Protein

    2.8g
  • Vitamin A

    24%
  • Vitamin C

    27%
  • Calcium

    5%
  • Iron

    6%
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Our Morning Glory Muffin Recipe is quite a healthy muffin recipe.

The addition of pineapple and raisins to a carrot muffin recipe makes these muffins both good and good for us. It is a great way to get carrots into the non vegetable lover in your family.

Morning Glory Muffin Recipe

 

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 - 14 ounce can crushed pineapple, drained
  • 3/4 cup carrots, finely grated
  • 1/2 cup raisins

Method

Step 1

Preheat oven to 400°F.

Step 2

Lightly oil or spray 12 muffin cups or line with paper cups.

Step 3

Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl. Whisk egg in a medium sized bowl with buttermilk, oil and vanilla. Stir in pineapple.

Step 4

Pour into flour mixture and stir until just combined. Stir in carrots and raisins. Spoon batter into muffin cups. Bake 15-17 minutes or until a toothpick comes out clean.

Important Mixing Tip!

The trick to keeping this muffin recipe really tender, as with all muffins, is to mix the dry ingredients and the wet ingredients really well before combining them, then just mix them together enough to incorporate them. Over mixing will make muffins tough.

I really like carrot muffins, but the first time I tasted them with pineapple added to the mix, I was really sold.

These muffins are amazing. Sweet and delicious as well as quite healthy.

A great way to get the kids to eat their fruit and veggies.

Muffin recipes with buttermilk are also nice and tender.

Make them Healthier

You can make these wonderful muffins even healthier by replacing all or part of the all-purpose white flour with whole wheat flour. It really does up the nutritional value.

I do suggest though that when you bake muffins and cakes with whole wheat flour, just sift it first. Your baking will be nice and light.

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on August 22, 2013

    Nice Flavor

    Comment left anonymously:

    Nice healthy muffin. Baked up fluffy. Very nice flavor combination of the pineapple and carrot. I’ll make them again!

  2. posted by Karen Ciancio on August 19, 2013

    Muffins Dry

    I made these muffins and they were so dry that I threw them out and made a whole new batch using a different recipe. I definitely did not leave anything out and I did not overbake them. I did double the recipe which I don’t think should have caused a problem.

    The batter needed more moisture – perhaps if I had NOT drained the pineapple they would have been better.
     

    DRY MUFFINS
    by: Anonymous

    You should not drain the pineapple syrup, use at least 1/2 cup, then your muffins will not dry and don’t overbake it. 15 mins will do at 190

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