Morning Glory Muffins

How to Make Morning Glory Muffins

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan) and line a 12-hole muffin tin with paper cases.

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2. Whisk the flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt together in a large bowl.

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3. In another bowl, whisk the eggs, oil and vanilla until smooth.

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4. Stir the carrots, apple, raisins, coconut and nuts into the egg mixture.

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5. Pour the wet mixture into the dry ingredients and fold together with a spatula just until no dry flour remains. The batter will be thick and slightly lumpy.

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6. Spoon the batter into the paper cases, filling them right to the top for a domed shape.

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7. Bake for 22 to 25 minutes until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.

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Tips for Making Morning Glory Muffins

• Fold the batter no more than a dozen strokes. Overmixing develops the gluten and makes the muffins tough and tunnelled.
• Grate the carrot on the coarse side of the grater. Fine shreds go soggy and disappear, and coarser ones keep their texture.
• Fill the cases right to the top. This batter is dense and rises less than most, and full cases give the bakery-style dome.

What to Serve with Morning Glory Muffins

• Butter
• Hot coffee
• Greek yoghurt and honey

Storing & Reheating Morning Glory Muffins

Keep in an airtight container at room temperature for up to 3 days. They freeze well for up to 3 months and can be defrosted in the microwave for 30 seconds.

Morning Glory Muffins FAQ: Common Questions

Morning Glory Muffins Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.