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: Sou entènèt jwèt Jumbo Ponmkèt Bannann, Orange ponmkèt seriz, Sou entènèt jwèt Ponmkèt frèz, Ponmkèt farin mayi, Chokola Chip ponmkèt, ak Sou entènèt jwèt Ponmkèt Mitil.
Metòd yon ti koutje sou
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
- 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.
Konsèy ak konsèy
Mete anana kraze a nan yon filtre epi peze ak yon spatul pou vide ji an depase.
See More Muffin Recipes:
Recipe
Easy Morning Glory Muffins
Engredyan
- 400 g (3-¼ tas) farin pou tout objektif , tamize
- ¼-2 ti kiyè luil bikabonat
- 1 ti kiyè kannèl atè
- 350 tas (1-¾ tas) sik granules
- ¼ ti kiyè kosher sèl
- 230 g (4 gwo) ze , tanperati chanm
- 210 ml zaboka lwil oliv , lwil rezen, lwil oliv tounsòl ekspeller-pressed, oswa nenpòt lwil oliv net
- 1 gwo kiyè vaniy ekstrè
- 160 g kawòt , kale ak graje (apeprè 2 kawòt)
- 200 g pòm , kale, nwayo, ak graje (apeprè 2)
- 160 g anana nan bwat, vide, tise byen koupe oswa anana nan bwat kraze, vide
- 100 g kokoye graje , san sik oswa sikre
- 80 g pecan griye oswa nwaye , koupe
- 160 g rezen chèch
- avwan woule jan sa nesesè
enstriksyon
- Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl. Blend the coconut, raisins, apples, carrots, pineapples, and walnuts into the sifted dry ingredients.
- In a separate bowl, combine the eggs, oil, salt, and vanilla extract. Blend the dry ingredients into the egg mixture just until combined and no pockets of flour remain. Spoon the batter into the prepared muffin pan, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the rolled oats on the top of each muffin.
- Bake at 375°F /191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Remove the muffins from the oven and let them cool in the pan on a rack for a few minutes. Then, transfer to a rack to cool completely.
nòt
- 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.
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.