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: ມັຟຟິນກ້ວຍຈູມໂບ, Muffins Cranberry ສີສົ້ມ, ສະຕໍເບີຣີ Muffins, ເຂົ້າສາລີ Muffins, ຊັອກໂກແລັດຊິບ Muffins, ແລະ Blueberry Muffins.
ວິທີການໂດຍຫຍໍ້
ຫມາຍເຫດ: ຄໍາແນະນໍາຢ່າງເຕັມທີ່ແມ່ນສະຫນອງໃຫ້ຢູ່ໃນບັດສູດຂ້າງລຸ່ມນີ້.
- 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.
ເຄັດລັບແລະຄໍາແນະນໍາ
ເອົາໝາກນັດທີ່ຕຳແລ້ວໃສ່ໃນເຄື່ອງປັ່ນ ແລະກົດດ້ວຍ spatula ເພື່ອລະບາຍນ້ຳສ່ວນເກີນ.
See More Muffin Recipes:
ສູດ
Easy Morning Glory Muffins
ໝວດເຄື່ອງປຸງ
- 400 g (3-¼ ຖ້ວຍ) flour ຈຸດປະສົງທັງຫມົດ , sifted
- 2 ຫາ ¼ ບ່ວງກາເຟ baking soda
- 1 ບ່ວງກາເຟ ດິນໄຄ
- 350 ຈອກ (1-¾ ຈອກ) ້ໍາຕານ granulated
- ¼ ບ່ວງກາເຟ kosher salt
- 230 g ໄຂ່ (4 ໜ່ວຍໃຫຍ່). , ອຸນຫະພູມຫ້ອງ
- 210 ml ນ້ ຳ ມັນ ໝາກ ອະໂວກາໂດ , ນ້ຳມັນໝາກອະງຸ່ນ, ນ້ຳມັນດອກຕາເວັນທີ່ກົດດັນ expeller, ຫຼືນ້ຳມັນທີ່ມີລົດຊາດທີ່ເປັນກາງ
- 1 ບ່ວງ vanilla extract
- 160 g carrots , ປອກເປືອກແລະຕັດ (ປະມານ 2 carrots)
- 200 g ຫມາກໂປມ , ປອກເປືອກ, ປອກເປືອກ, ແລະຕັດ (ປະມານ 2)
- 160 g ໝາກນັດກະປ໋ອງ, ລ້າງອອກ, ຟັກລະອຽດ ຫຼືໝາກນັດກະປ໋ອງບົດ, ຫົດນ້ຳ
- 100 g ໝາກ ພ້າວແຫ້ງ , ບໍ່ຫວານຫຼືຫວານ
- 80 g pecans toasted ຫຼື walnuts , ຟັກ
- 160 g ໝາກ ອະງຸ່ນ
- ມ້ວນ oats ຕາມຄວາມຕ້ອງການ
ຄໍາແນະນໍາ
- 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.
ອ່ືນ
- 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.
ຂໍ້ມູນໂພຊະນາການທັງຫມົດແມ່ນອີງໃສ່ການຄິດໄລ່ຂອງພາກສ່ວນທີສາມແລະແມ່ນພຽງແຕ່ການຄາດຄະເນ. ແຕ່ລະສູດ ແລະຄຸນຄ່າທາງໂພຊະນາການຈະແຕກຕ່າງກັນໄປຕາມຍີ່ຫໍ້ທີ່ເຈົ້າໃຊ້, ວິທີການວັດແທກ ແລະຂະໜາດຂອງສ່ວນຕໍ່ຄົວເຮືອນ.