Morning Glory Muffin Recipe2013-05-13
Average Member Rating
(4.8 / 5)
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- Yield : 12 muffins
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This information is per serving.
Calories from Fat47
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
- 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
Preheat oven to 400°F.
Lightly oil or spray 12 muffin cups or line with paper cups.
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.
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 separately and really well before combining them, then just mix them together enough to incorporate the ingredients. Over mixing will make your 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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