These delicious Morning Glory Muffins are perfect for breakfast on the go, as an after-school snack, accompanying your coffee, or as a dessert treat. They're filled with a wholesome blend of carrots, apples, pineapples, raisins, walnuts, and coconut, giving you a burst of flavor in every bite!
👀 Looking for more muffin recipes? Here are some of our favorites: ʻO Jumbo Banana Muffins, Muffins ʻalani ʻalani, Kukini Strawberry, Paʻi Kuʻi Kuʻi, Muffins kokoleka, a Blueberry Muffins.
Kaʻina ma ka nānā
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
- Preheat the oven and prepare the muffin tins.
- Sift together dry ingredients in a large bowl.
- Combine chopped fruits, nuts, and coconut with the dry ingredients.
- In a separate bowl, whisk wet ingredints.
- Mix the wet ingredients into the dry ingredients just until combined.
- Fill the muffin cups ¾ full with batter.
- Bake for 30 minutes or until a skewer inserted in the center comes out clean.
- Let muffins cool slightly in the pan before transferring to a wire rack to cool completely.
Nā Manaʻo a me nā ʻōlelo aʻoaʻo
E kau i ka pineapple i ʻoki ʻia i loko o kahi kānana a kaomi me ka spatula e hoʻokahe i ka wai nui.
E ʻike i nā mea ʻai Muffin hou aku:
beauty
Easy Morning Glory Muffins
nā mea hoʻohui
- 400 g (3-¼ kīʻaha) ʻO ka palaoa āpau , kānana
- ¼-2 teaspoons pauka koka
- 1 teaspoon ka lāʻau'alanamona
- 350 nā kīʻaha (1-¾ kīʻaha) granulated sugar
- ¼ teaspoon ka paʻakai paʻakai
- 230 g (4 nui) hua , ka wela lumi
- 210 ml aila ʻaila , aila huawaina, aila sunflower pa'i expeller, a i ole aila ano ole
- 1 ka pune ka hua'ōlelo vanilla
- 160 g kāloti , ʻili a ʻokiʻoki ʻia (e pili ana i 2 kāloti)
- 200 g Mele , ʻili, ʻiʻo, a ʻokiʻoki (e pili ana i 2)
- 160 g ka pineapple canned, drained, finely chopped a i ʻole ka pineapple hiki i ʻoki ʻia, hoʻokahe ʻia
- 100 g niu niu , ʻono ʻole a ʻono paha
- 80 g nā pekani i hoʻopaʻa ʻia a i ʻole ka walnuts , ʻokiʻoki
- 160 g hua waina
- ʻoka i ʻōwili ʻia inā pono
Na Ke Kumu
- E puhi mua i ka umu a 375 ° F. E hamo i ke kīʻaha muffin he 12 kīʻaha me ka pulupulu kuke ʻole, a i ʻole e hoʻohana i nā kīʻaha kīʻaha. E kānana pū i ka palaoa, ke kō, ka soda baking, a me ke kinamona i loko o kahi pola nui. E hoʻohui i ka niu, nā huawaina, nā ʻāpala, nā kāloti, nā pineapples, a me nā walnuts i loko o nā mea maloʻo kānana.
- I loko o kahi kīʻaha kaʻawale, e hui i nā hua, kaʻaila, ka paʻakai, a me ka vanilla extract. E hoʻohui i nā mea maloʻo i loko o ka hui hua manu a hui wale ʻia a ʻaʻohe ʻeke palaoa i koe. E kāpīpī i ka paila i loko o ka pā muffin i hoʻomākaukau ʻia, e hoʻopiha i nā kīʻaha ʻekolu hapaha piha. E paʻi mālie i nā ipu i hoʻopiha ʻia e hoʻokuʻu i nā ʻōhū ea. E kāpīpī i ka ʻoʻa i ʻōwili ʻia ma luna o kēlā me kēia muffin.
- E kīʻaha ma 375 ° F / 191 ° C a hiki i kahi skewer i hoʻokomo ʻia ma kahi kokoke i ke kikowaena o kahi muffin e puka maʻemaʻe, ma kahi o 30 mau minuke. Wehe i nā muffins mai ka umu a hoʻomoʻa iā lākou i loko o ka pā ma kahi pahu no kekahi mau minuke. A laila, e hoʻoneʻe i kahi pā e hoʻomaʻalili loa.
Notes
- Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave for a few seconds, or wrap individual muffins in aluminum and place in a preheated 350 F oven until warm. Be careful not to overheat, as they may become tough.
- The muffins can also be frozen in an airtight container or sealable freezer-friendly plastic bag for up to 3 months. Thaw for about 3 to 4 hours on the countertop before serving.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.