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: Muffins Jumbo Banana, Muffins tal-Cranberry Oranġjo, Muffins tal-frawli, Muffins tal-qamħirrum, Muffins taċ-Ċikkulata, u, Muffins tal-blueberry.
Il-metodu f'daqqa t'għajn
Nota: L-istruzzjonijiet sħaħ huma pprovduti fil-karta tar-riċetta hawn taħt.
- Preheat the oven and prepare the muffin tins.
- Għarbel flimkien l-ingredjenti niexfa fi skutella kbira.
- Għaqqad frott imqatta ', ġewż, u coconut ma' l-ingredjenti niexfa.
- Fi skutella separata, ħawwad ingredjenti mxarrbin.
- Ħallat l-ingredjenti mxarrbin ma' l-ingredjenti niexfa biss sakemm magħquda.
- Fill the muffin cups ¾ full with batter.
- Aħmi għal 30 minuta jew sakemm skewer imdaħħal fiċ-ċentru joħroġ nadif.
- Let muffins cool slightly in the pan before transferring to a wire rack to cool completely.
Ħjiel u Pariri
Poġġi l-ananas mgħaffeġ ġo passatur u agħfas bi spatula biex ixxotta l-meraq żejjed.
See More Muffin Recipes:
Ricetta
Easy Morning Glory Muffins
Ingredjenti
- 400 g (3-¼ tazzi) Dqiq għal kull skop , mgħarbula
- 2 sa ¼ kuċċarini baking soda
- 1 kuċċarina kannella mitħun
- 350 tazzi (1-¾ tazza) zokkor granulat
- ¼ kuċċarina melħ kosher
- 230 g (4 kbar) bajd , temperatura tal-kamra
- 210 ml żejt avokado , żejt tal-għeneb, żejt tal-ġirasol ippressat bl-expeller, jew kwalunkwe żejt b'togħma newtrali
- 1 tablespoon Estratt tal-vanilla
- 160 g karrotti , imqaxxar u mqatta' (madwar 2 karrotti)
- 200 g tuffieħ , imqaxxar, bil-qalba, u mqatta (madwar 2)
- 160 g ananas fil-laned, imsaffi, imqatta 'b'mod fin jew ananas fil-laned imfarrak, imsaffi
- 100 g Kokon imqatta ' , bla ħelu jew ħelu
- 80 g Pacani mixwi jew ġewż , imqatta '
- 160 g għeneb
- ħafur irrumblat skond il-bżonn
istruzzjonijiet
- 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.
Noti
- 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.
L-informazzjoni nutrittiva kollha hija bbażata fuq kalkoli ta’ partijiet terzi u hija biss stima. Kull riċetta u valur nutrittiv se jvarjaw skond il-marki li tuża, metodi ta 'kejl, u daqsijiet tal-porzjonijiet għal kull dar.