It's Secret Recipe Club (SRC) reveal day! I was assigned The Tasty Cheapskate, as she says "where tasty and cheap eat together (and hopefully remember to write down the recipe)".
In my quest to continue to choose something besides a dessert recipe for SRC, I chose Morning Glory Muffins. One of my favorite restaurants in town has a fabulous selection of muffins and Morning Glory is one of my favorites. Never having made Morning Glory Muffins or even looked at a recipe for them, this month's choice was made!!!
These muffins have fruit and vegetables in them, so as muffins go, they're better for you. If you adapt the recipe to reduce the sugar and the oil, they would be even better for you. I didn't have whole wheat flour, so I used all purpose and substituted dried blueberries for the cranberries or raisins. These muffins are delicious, very moist with a nice crunch!!!
Morning Glory Muffins
Recipe Courtesy of The Tasty Cheapskate
Makes about 20 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Cost: $3.60 with nuts. About $1.00 less without
(whole wheat flour: .20, flour: .10, sugar: .15, coconut: .25, raisins:
.25, apple: .30, pineapple: 1.00, walnuts--I didn't use, but I'm
guessing 1.00, eggs: .20, oil: .15)
1 1/4 C whole wheat flour
1 C all-purpose flour
1 C sugar
1 Tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded, sweetened coconut
3/4 C raisins or cranberries (optional)
1 large apple, peeled and grated
1 C crushed pineapple, drained (about on 15 oz. can, drained)
2 C grated carrots
1/2 C chopped pecans or walnuts (optional)
1 C vegetable oil
1 tsp vanilla extract
Preheat oven to 350 and line your muffin tins.
Whisk together flour, sugar, cinnamon, baking soda and salt.
Add coconut, raisins, apple, pineapple, carrots, and nuts. Stir to
combine. (I shredded my carrots and apple in the food processor, which
was speedy. If you've got a food processor, you could probably use fresh
pineapple too and just sort of puree it in the food processor before
you change it to 'shred.')
Add eggs, oil and vanilla. Blend well.
Spoon batter into muffins tins. Bake about 17-25 minutes or until a knife comes out clean.
I am linking this to On the Menu Monday and Miz Helen's Full Plate Thursday!