Morning Glory Muffins – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Morning Glory Muffins Nantucket Island
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Morning Glory Muffins

Need A Hand
Prep Time25 mins
Cook Time25 mins
Servings: 24 muffins

Ingredients

  • 1 large granny smith apple
  • 1 small zucchini*
  • 1 small yellow summer squash*
  • 1 large carrot
  • ½ Cup pecans or walnuts coarsely chopped
  • 1 ¼ Cups sugar
  • 3 large eggs
  • 1 Cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 8- ounce can crushed pineapple
  • ½ Cup shredded sweetened coconut
  • ¾ Cup raisins optional
  • 2 ¼ Cups all-purpose flour
  • 1 TBSP ground cinnamon
  • 2 tsp baking soda
  • ½ tsp salt
  • Cooking spray
  • 24 muffin liners optional

Instructions

Shred all the things:

  • Thoroughly wash the granny smith apple, zucchini, squash, and carrot.
  • Peel the apple and carrot.
  • The skins on the zucchini and squash add some lovely color to the muffins so these can be left on.
  • When shredding the apple, be careful not to include any seeds or seed pods from the center, these are too tough for most folks.
  • Shred the apple, squash, zucchini, and carrot.
  • Add to a bowl or plate.
  • If your pecans/walnuts aren’t chopped, now’s the time to chop them coarsely, into pieces about ¼ inch and smaller.
  • Set all of this aside.

Mixing it up:

  • In a large bowl, mix the sugar and eggs until creamy.
  • Add the oil and extract.
  • Drain the pineapple juice from the can as best as you can.
  • Stir in the pineapple.
  • Add all of the shredded fruits and vegetables, as well as the nuts.
  • If using the raisins, add now.
  • Stir thoroughly.

Adding the dry ingredients:

  • In a separate medium bowl mix together the flour, cinnamon, baking soda and salt.
  • In three parts, add the dry ingredients to the other bowl.
  • Don’t over mix.
  • Stir just until the dry ingredients are incorporated into the wet.

Prepare a baking pan:

  • This recipe makes 24 regular size muffins.
  • Most muffin tins are 12 muffins, so you’ll need to do this twice, unless you have a regular size 24 muffin tin, lucky you!
  • If using the liners, add them to the muffin pan, and lightly spray entire pan with cooking spray.
  • Fill each cup about ⅔ of the way full.

Bake:

  • Bake for 25 minutes at 350° F.
  • Remove from oven and cool for 3 minutes on a wire rack on counter.
  • Carefully remove the muffins from the muffin tin.

Repeat if needed:

  • Bake for 25 minutes at 350° F.

Notes

Serving suggestions:
You can use a mini-muffin pan however this need to be done a few more times than twice. Also, cook for 15 minutes instead of 25.
Store in a sealed container for up to 4 days.
Freeze leftovers for up to 3 months.
*If you prefer, you can use 2 Cups (in total) shredded carrots in place of the shredded zucchini, yellow summer squash, and carrots. This change would make it in line with the original recipe (see blog).

Don’t need the extra help? See my “Confidence” version of the recipe.