Morning Glory Muffins are super easy to make and will delight anyone who tastes them. They are light, not too sweet and go perfectly with a cup of hot tea or coffee in the morning. Because they are so simple and tasty, I often make them for our guests at The Lark Inn Guesthouses. This Recipe may also be found in our recipe book: Wedding Week at The Lark Inn. Let’s make some muffins!
MORNING GLORY MUFFINS
PREP TIME: 15 Minutes
BAKING TIME: 20 – 25 Minutes
BAKES: About 36 Miniature Muffins
1 Cup Chopped Pecans
3 Cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
2 Cups Sugar
¾ Cups Canola Oil
3 Large Eggs
2-1/2 Teaspoons Vanilla Extract
1 (8 oz.) Can Crushed Pineapple, Undrained
2 Large Carrots
1 Cup Golden Raisins
Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
Add to flour mixture, stirring just until dry ingredients are moistened.
Fold in toasted pecans and raisins.
Spoon into greased miniature muffin tins.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Thank you for reading.
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