MORNING GLORY MUFFINS - How to make MORNING GLORY MUFFINS Recipe
Hearty delicious muffins that date back to the 1970's...packed with delicious flavors & textures to keep you satisfied!! Created at the Morning Glory Cafe on Nantucket!! Travels & freezes well!! Never disappoints!! Full recipe below by clicking on SHOW MORE...
MORNING GLORY MUFFINS
This video shows making 1/2 this recipe!!
Makes 18 regular size muffins
Preheat oven to 350 degrees F.
1 cups all-purpose flour
1/2 cup sugar
1 teaspoons baking soda
1 teaspoons ground cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 cups carrots, grated
1/2 cup apple, shredded
1/2 cup dates, chopped
1/2 cup sweetened coconut, shredded
1/2 cup pecans, chopped
1. In a medium mixing bowl add flour, sugar, cinnamon, baking soda and salt. Whisk well. Set aside.
2. In a small mixing bowl add oil & eggs. Whisk well. Stir into the dry ingredients just until combined.
3. Fold in carrots, apples, coconuts & pecans until combined.
4. Fill greased or paper-lined muffin cups 3/4 (three-fourths) full. A regular ice-cream scooper works prefect.
5. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from hot pan to wire racks.
TIPS: Freezes up to 3 months. Wrap each muffin in plastic wrap and place in a well sealed contained before freezing.
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KETO MORNING GLORY LOAF
KETO MORNING GLORY LOAF
Mmmmm. I can't even explain how delicious this loaf is! It's like a mix between carrot cake and apple pie! Now, I did have to make a few changes to make this loaf keto but it really tasted amazing!
In the original Morning Glory muffin, they usually add raisins. You can add them too, but I hate them so I left them out. Secondly, the basic muffin uses shredded apple. Since apples are high in sugars, I swapped it out for zucchini. Feel free to add a few squeezes of lemon or even some apple extract to add some tartness to the loaf.
For this recipe, I used an average size carrot and zucchini and shredded them by hand. I don't recommend buying pre-shredded carrots or zucchini because they are thicker and won't really cook into the loaf.
In addition, I recommend to follow this recipe to a T - I say this because if you add too much liquid, no matter how long you cook it, the inside will be soggy and feel undercooked.
Now you don't have to make this into a loaf. You can also make them into muffins and they will still be equally as delicious.
What you will need:
1 medium carrot - shredded
1 medium zucchini - shredded
2 medium eggs
4 tbsp sour cream
2 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp xanthan gum (optional)
2 tsp vanilla
2 tsp baking powder
4 tsbp brown sugar substitute (I used Surkin Gold)
4 tbsp white sugar substitute (I used erythritol)
2 cups (200g) almond flour
In a mixing bowl, stir together the carrots, zucchini, cinnamon, allspice, nutmeg, vanilla, sugar substitutes and xanthan gum.
Crack in the eggs and spoon in the sour cream. Mix again.
Pour in the almond flour and baking powder.
Whisk until it forms a thick batter
Pour into a loaf tin (9x5) that is lined with parchment paper or greased.
Bake at 375°F / 190°C for 45 minutes. Check with a toothpick to make sure it is done.
Let it cool for 30 minutes before eating.
This makes roughly 16 slices.
Nutritional Information per slice:
CALS: 104
FAT: 8.9
CARBS: 4
FIBRE: 1.9
NET CARBS: 2.1
PROTEIN: 3.9
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Savoury Muffins
Ingredients
BASE:
12 large eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
BACON CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced brown mushrooms
1/4 cup red bell pepper, (capsicum), diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Method
Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 20 minutes.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
Nutrition Facts
Breakfast Egg Muffins 3 Ways
Amount Per Serving
Calories 82
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 168mg 56%
Sodium 97mg 4%
Potassium 103mg 3%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 11.1%
Vitamin C 7.6%
Calcium 5.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
Sally's Simple Morning Glory Muffins Recipe
Today I’m going to be making a modified version of sallysbakingaddiction’s Simple Morning Glory Muffins. These are my favourite muffins, and they taste like a cross between apple and carrot cake, sprinkled with raisins and walnuts, and using natural sweeteners and oils.
Here is Sally’s original recipe:
Here is the list of ingredients (modified from Sally’s recipe)
4 large carrots
2 apples
1/2 cup raisins
1/2 cup walnuts or pecans
1/3 cup brown sugar
1/2 cup maple syrup or honey
1/3 cup apple sauce
1/4 cup orange juice
3 eggs
2 1/4 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
Southern Fried Apples Recipe ~ Just like grandma's!
Get recipe:
I LOOOVE southern fried apples. They are a must-have side dish with some buttermilk biscuits, grits, hash browns, and sausage, honey that's some good eaten!! Or even as a side dish with dinner or thrown over some ice cream for dessert. This versatile, southern comfort food is so easy to make and I'm gonna show you exactly how to make them.
No need for any complex ingredients here, it's amazing what a little butter and sugar can create. These southern fried apples are sweet and tart and the cinnamon aroma will leave your house smelling all warm and cozy and stuff!
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How To Make The Most Moist & Sweet Cornbread Using Jiffy Mix | Recipe
INGREDIENTS
2 boxes of Jiffy Mix
2 eggs
2/3 c milk
1/3 c sour cream
2 cap fulls vanilla
1/2 c light brown sugar
Topping
4 TBSP Unsalted European Butter
2 TBSP Raw Honey
1/4 Tsp salt
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