Morning Glory Muffins
Morning Glory Muffins truly earn their title, offering a delightful breakfast experience with their moist, gentle texture and savory blend of comforting spices and satisfying additions. Your morning will feel truly glorious with these health-conscious muffins, crafted with wholesome ingredients like carrots, apples, raisins, dried ginger, and walnuts. Enjoy them as a nourishing breakfast or as a convenient snack in the middle of the day — they're perfectly suited for a tasty treat on the move.
For a printable recipe card go to
Ingredients
3 large eggs
1 cup light or dark brown sugar (200 grams)
2/3 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla
2 cups grated carrots (200 grams)
1 large tart apple, cored and grated
2 cups all-purpose flour (240 grams)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup shredded sweetened coconut (86 grams)
1/2 cup raisins (80 grams)
1/2 cup crystallized ginger bits (90 grams)
1/2 cup walnuts or pecans, chopped (57 grams)
Instructions
Preheat the oven to 425°F and line a standard-sized muffin tin (or a jumbo-size pan) with cupcake papers. (See Notes)
Whisk the eggs, brown sugar, oil, buttermilk, and vanilla in a bowl until well combined. Stir in the carrots and apple.
In a separate bowl, sift the flour, baking soda, baking powder, spices, and salt into a medium bowl.
Add the coconut, raisins, ginger, and nuts to a small bowl and toss them with 1 tablespoon of the flour mixture.
Add the flour mixture to the wet ingredients, stirring gently just until a few streaks of flour are still showing. Fold in the nut and raisin mixture.
Scoop the batter into the lined muffin pan, filling to the top, then transfer to the oven.
Bake at the 425°F temperature for 5 minutes.
Reduce the oven to 350°F and bake an additional 15-20 minutes for standard-sized muffins or an additional 25 to 30 minutes for jumbo muffins.
Cool in the pan for 10 minutes, then remove from the pan and finish cooling on a wire rack.
Notes
Don't overmix the batter. Use a wide spatula and gently fold the flour and nut mixture into the wet batter.
You will have enough batter for 16 to 18 standard muffins or 8 jumbo muffins.
For jumbo-sized muffins, you will have enough batter to fill a 6-count jumbo muffin pan plus enough leftover for two 6-ounce souffle cups.
Fill the muffin tins all the way to the top.
Substitution add-ins: Dried cranberries instead of raisins, drained crushed pineapple instead of an apple. Sunflower seeds instead of nuts.
If you add too many additional ingredients like pineapple as well as grated apple, the muffins will become dense and heavy.
We recommend using a kitchen scale, if you do not have a scale and measure the flour, stir the flour then lightly scoop it into a cup and level off. If you scoop the flour directly into the flour container, it will pack the flour down and you will end up with too much flour and a heavy, dense muffin.
If you can't find crystallized ginger bits, you can chop up large chunks of crystallized ginger.
Peeling the apple is optional.
Country Apple Fritter
This country apple fritter bread is absolutely the best I have ever had!
I mean, anything that has the title ‘Apple Fritter’ in it is obviously going to be amazing, but this is on a whole new level!
This recipe is great to have around and will bring you all the warm fuzzy feelings after just one bite!
Get the full recipe here:
【食譜】蘋果金寶 Apple Crumble Recipe
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Keywords: 成波之路,食譜,mywaystogetfat,recipe,蘋果金寶,蘋果奶酥,甜品,簡易甜品,烘焙,applecrumble,applecrisp,dessert,easydessert,baking
CHEESE & HAM MUFFINS RECIPE
Super easy cheese & ham muffins. If you’re looking for delicious unsweetened muffins, you’ll find what you want.
Ingredients for 12 muffins :
- 2 Eggs
- 150 ml Milk
- 150 g Ham
- 150 g Cheese
- 200 g All-purpose Flour
- 3 tablespoons Oil
- 7 g Baking powder (1 packet)
- 1 pinch Salt
- 1 pinch Black pepper
- ½ teaspoon Paprika
- ½ teaspoon Thyme
- ½ pinch Garlic semolina
- 12 muffin paper cups
Baking Temperature: 170°C
Baking Time: 20 to 25 minutes
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Music :
Title: Another Happy Ukulele Song
Author: Alex Nekita
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Applesauce Oat Bran Muffins | The Vegan Test Kitchen
This applesauce oat bran muffin from the Veganomicon just might become your new go-to breakfast muffin. Throw in some dried fruit (raisins, apple slices) and you can call it healthy. At least I did.
Buy The Veganomicon, 10th Anniversary Edition here:
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Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Ingredients:
3/4 cup soy or rice milk
1/2 tsp apple cider vinegar
1 cup unsweetened applesauce
3 tbsp canola oil
1/2 cup brown sugar, packed
1 1/2 cups all purpose or whole wheat pastry flour
3/4 cup oat bran
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup raisins or dried fruit of your choice
Music:
Night Rider by Neil Krin
Off Their Rockers by The Home Invasion
Dat Step by Gunnar Olsen
4 MUST-TRY APPLE RECIPES - 4 Món Ngon Tuyệt Cú Mèo Với Táo | Helen's Recipes
An apple a day keeps the doctor away Today I will share with you 4 incredible recipes with apples - a super fruit with many great uses. That can help you to reduce the risk of heart disease, high blood pressure and even cancer.
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