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: Jumbo Bananen Muffins, Orange Cranberry Muffins, Strawberry Muffins, Mais Muffins, Schockela Chip Muffins, an Molbier Muffins.
Method op ee Bléck
Notéiert: Déi voll Instruktioune ginn an der Rezeptkaart hei ënnen geliwwert.
- 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.
Tipps a Rotschléi
Setzt déi zerquetscht Ananas an e Seier a dréckt mat engem Spatel fir den iwwerschësseg Jus ze drainéieren.
Kuckt méi Muffin Rezepter:
Rezept
Easy Morning Glory Muffins
Ingredienten
- 400 g (3-¼ Coupe) All Zweck Miel , gesieft
- 2-¼ Teaspinne Natron
- 1 Eeërbecher Buedem zemools
- 350 Coupë (1-¾ Coupe) granuléiert Zocker
- ¼ Eeërbecher Coucher Salz
- 230 g (4 grouss) Eeër , Raumtemperatur
- 210 ml avocado Ueleg , Drauweöl, expeller-gepresste Sonneblummenueleg, oder all neutral-aromatiséiert Ueleg
- 1 Dësch Vanill - Extrait
- 160 g Muerten , geschält a gerappt (ongeféier 2 Karotten)
- 200 g Äppel , geschält, gekierzt a gerappt (ongeféier 2)
- 160 g Konserven Ananas, drainéiert, fein gehackt oder Konserven Ananas zerquetscht, drainéiert
- 100 g zerklengert Kokosnoss , ongeséissert oder séiss
- 80 g geréischtertem Pecannëss oder Walnüsse , gehackt
- 160 g Rezepter
- gewalzten Hafer wéi néideg
Uweisungen
- 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.
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.
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