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Does anyone have the old REC (I originally got it from GOURMET mag probab early 90s) for Morning
- Thread starter wigs
- Start date
mariadnoca
Moderator
Morning Glory Muffins, from Cook's Country where it seems C Kimbell had a hand in them..
I watched this not long ago where he told the tale of how these were invented/reinvented back in his golden Grateful Dead days and he was a Dead Head. So, wanted to include his updated(?) version.
Morning Glory Muffins
from America's Test Kitchen
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups sugar
3 large eggs
1 stick unsalted butter, melted & cooled
1 tsp. vanilla extract
4 carrots, peeled and grated - about 2 cups
1 8 oz. can crushed pineapple, drained and dried on paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup walnuts or pecans, toasted and chopped
1. Preheat the oven to 375 degrees and coat a muffin tin with non-stick spray.
2. In a large bowl, mix the flour, baking soda, cinnamon, and salt together.
3. In another bowl, whisk the sugar, eggs, melted butter, and vanilla together until smooth.
4. Carefully add the egg mixture to the flour mixture and fold with a rubber spatula until just combined.
5. Add in the carrots, pineapple, coconut, raisins, and walnuts. Mix carefully.
6. Divide the batter evenly into the muffin tin. Bake until golden and an inserted toothpick comes out with only a few crumbs attached, 22-27 minutes.
7. Cool in pan for about 5 minutes before transferring to a rack.
http://www.goodthymesandgoodfood.com/2010/12/morning-glory-muffins.html
I watched this not long ago where he told the tale of how these were invented/reinvented back in his golden Grateful Dead days and he was a Dead Head. So, wanted to include his updated(?) version.
Morning Glory Muffins
from America's Test Kitchen
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups sugar
3 large eggs
1 stick unsalted butter, melted & cooled
1 tsp. vanilla extract
4 carrots, peeled and grated - about 2 cups
1 8 oz. can crushed pineapple, drained and dried on paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup walnuts or pecans, toasted and chopped
1. Preheat the oven to 375 degrees and coat a muffin tin with non-stick spray.
2. In a large bowl, mix the flour, baking soda, cinnamon, and salt together.
3. In another bowl, whisk the sugar, eggs, melted butter, and vanilla together until smooth.
4. Carefully add the egg mixture to the flour mixture and fold with a rubber spatula until just combined.
5. Add in the carrots, pineapple, coconut, raisins, and walnuts. Mix carefully.
6. Divide the batter evenly into the muffin tin. Bake until golden and an inserted toothpick comes out with only a few crumbs attached, 22-27 minutes.
7. Cool in pan for about 5 minutes before transferring to a rack.
http://www.goodthymesandgoodfood.com/2010/12/morning-glory-muffins.html
mariadnoca
Moderator
Original version, published in Gourmet Magazine in 1981, and in 1991 as 1 of 25 favorites of 50 yrs
The Original Morning Glory Muffins
Prep Time: 20m | Cook Time: 45m | Total Time: 1h 5m | Serves
Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island, the Morning Glory Café. This recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine's 25 favorite recipes from the past 50 years.
These muffins actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
Ingredients
1 1/4 cups Sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Raisins
1 large Apple (peeled and grated)
1 cup crushed pineapple (drained, about 8 oz)
2 cups grated Carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
Directions
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Per serving (1 muffin): Calories 360, Fat 19 grams, Cholesterol 40 mg, Sodium 250 mg, Carbohydrates 45 grams, Fiber 2 grams, Sugars 27 grams, Protein 4 grams.
http://www.ebfarm.com/recipes/original-morning-glory-muffins
The Original Morning Glory Muffins
Prep Time: 20m | Cook Time: 45m | Total Time: 1h 5m | Serves
Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island, the Morning Glory Café. This recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine's 25 favorite recipes from the past 50 years.
These muffins actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
Ingredients
1 1/4 cups Sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Raisins
1 large Apple (peeled and grated)
1 cup crushed pineapple (drained, about 8 oz)
2 cups grated Carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
Directions
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Per serving (1 muffin): Calories 360, Fat 19 grams, Cholesterol 40 mg, Sodium 250 mg, Carbohydrates 45 grams, Fiber 2 grams, Sugars 27 grams, Protein 4 grams.
http://www.ebfarm.com/recipes/original-morning-glory-muffins
mariadnoca
Moderator
Also, Morning Glorious Muffins posted here by Barbara in VA
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5681
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5681
melissa-dallas
Well-known member
It is an old recipe. I have it in a 1970s community cookbook. One of the cafeterias around here
Makes them.
Makes them.
Here's a recipe from the Gourmet Cookbook, no canned pineapple in it.
I have the book, recipe on page 642
This recipe is from the Morning Glory Café, on Nantucket. The recipe can be halved if desired, although muffins will keep beautifully.
Morning Glory Muffins
4 cups all-purpose flour
2 1/2 cups sugar
4 teaspoons baking soda
4 teaspoon ground cinnamon
2 teaspoon salt
12 carrots, peeled, if desired, coarsely grated in food processor (4cups)
1 cup raisins
1 cup chopped pecans
1 cup sweetened flaked coconut
2 Granny Smith apples, peeled, cored and coarsely grated with box grater
6 large eggs
2 cup vegetable oil
2 teaspoon pure vanilla extract
Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter 30 muffin cups.
Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. Whisk together eggs, oil, and vanilla in another bowl, then add to flour mixture and stir until just combined.
Spoon the batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.
These muffins keep, stored in an airtight container at room temperature, for up to 2 days.
I have the book, recipe on page 642
This recipe is from the Morning Glory Café, on Nantucket. The recipe can be halved if desired, although muffins will keep beautifully.
Morning Glory Muffins
4 cups all-purpose flour
2 1/2 cups sugar
4 teaspoons baking soda
4 teaspoon ground cinnamon
2 teaspoon salt
12 carrots, peeled, if desired, coarsely grated in food processor (4cups)
1 cup raisins
1 cup chopped pecans
1 cup sweetened flaked coconut
2 Granny Smith apples, peeled, cored and coarsely grated with box grater
6 large eggs
2 cup vegetable oil
2 teaspoon pure vanilla extract
Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter 30 muffin cups.
Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. Whisk together eggs, oil, and vanilla in another bowl, then add to flour mixture and stir until just combined.
Spoon the batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.
These muffins keep, stored in an airtight container at room temperature, for up to 2 days.
wigs, here is the old copy I have: Morning Glory Muffins from Morning Glory Cafe
4 C all-purpose flour
2.5 C sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp salt
4 C grated carrot
1 C raisins
1 C chopped pecans
1 C sweetened shredded coconut
2 apples, peeled, cored & grated
6 large eggs
2 C vegetable oil
4 tsp vanilla
Sift dry ingredients together in a large mixing bowl. Add carrots, fruits and add-ins. Beat eggs with oil, add vanilla, then add to bowl, mixing only until batter is moistened.
Spoon into buttered 1/3 C muffin tins, filling to the top and bake in 350 oven for 35 minutes. Makes 30 muffins.
(Mar's Note: the font looks like Gourmet, but I trimmed the recipe so tight I can't tell for sure)
4 C all-purpose flour
2.5 C sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp salt
4 C grated carrot
1 C raisins
1 C chopped pecans
1 C sweetened shredded coconut
2 apples, peeled, cored & grated
6 large eggs
2 C vegetable oil
4 tsp vanilla
Sift dry ingredients together in a large mixing bowl. Add carrots, fruits and add-ins. Beat eggs with oil, add vanilla, then add to bowl, mixing only until batter is moistened.
Spoon into buttered 1/3 C muffin tins, filling to the top and bake in 350 oven for 35 minutes. Makes 30 muffins.
(Mar's Note: the font looks like Gourmet, but I trimmed the recipe so tight I can't tell for sure)
melissa-dallas
Well-known member
You know, if you have a carrot cake recipe you could add raisins & chopped apple & it would be about
right. I've also seen them made by adding all the "goodies" to a spice muffin mix.
right. I've also seen them made by adding all the "goodies" to a spice muffin mix.
Thanks a million to all who replied! I could only seem to find RECs that were close 2 what GOURMET
had originally posted, but you folks have unearthed the real McCoy for me. I sure appreciate it and will see if I can hang onto this copy. Thanks again!
PS: I have never put 2 & 2 together about this muffin originating from the Morning Glory Cafe. I have their little cookbook around here someplace and will have to check to see if the recipe is printed/included in that volume.
had originally posted, but you folks have unearthed the real McCoy for me. I sure appreciate it and will see if I can hang onto this copy. Thanks again!
PS: I have never put 2 & 2 together about this muffin originating from the Morning Glory Cafe. I have their little cookbook around here someplace and will have to check to see if the recipe is printed/included in that volume.