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.
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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.
【食譜】蘋果金寶 Apple Crumble Recipe
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Zucchini Muffins
These moist and delicious zucchini muffins filled with crunchy walnuts have JUST the right level of sweetness to make them a perfect snack that leaves you satisfied but not weighed down.
Recipe:
These muffins were such a hit at home. They're the perffect grab and go bite. Let me know if there are any zucchini recipes you'd like me to make!
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The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
#ASMR #BananaEggCakes #EggCakes #Cakerecipe
- Title: The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
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Hello everyone!. Today, I'm going to cook food for everyone.
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CARROT AND APPLE MUFFINS | FilipinaPie LifeAdventures
Vlog Title: Carrot and Apple Muffins
I made this recipe so easy.
FULL RECIPE
Ingredients:
1 1/3 cups (320 ml) grated raw carrot (about 2-3 peeled carrots)
1 small apple, peeled and grated
1 1/3 cups (175 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (120 ml) coconut (sweetened or unsweetened) (optional)
2 large eggs
1/2 cup (120 ml) safflower, corn, vegetable, or canola oil
1/2 teaspoon pure vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.
Makes 12 standard-sized muffins.
Enjoy!
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Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Hash Brown Breakfast Cups. I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg.
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