Morning Glory muffins have been around since 1978, but I just heard about them. They are my new favorite thing. So easy, so nutritious. I modified a recipe from the New York Times; their version was a modification of the original recipe, published by Earthbound Farms.

Yes, this is my photograph. It was also my breakfast!

The original Earthbound recipe had pineapple and grated coconut in it, and a whopping 1 and 1/4 C of sugar. The New York Times version had some whole wheat flour and coconut oil in it, and 3/4 C sugar, but no pineapple or vanilla. Both versions had way too much sugar for my taste, and I don’t care much for coconut. I also thought a tablespoon of cinnamon would be overwhelming. So here is my take on Morning Glory muffins. They are just right for me.

MORNING GLORY MUFFINS

Dry Ingredients

1 C all purpose flour

3/4 C whole wheat flour

1 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Wet ingredients

2 eggs

1 tsp vanilla

1/4 C brown sugar

1 medium apple, peeled and grated

2 medium carrots, scraped and grated

3/4 C walnut pieces

3/4 C raisins

1/2 C melted butter

Heat oven to 350 degrees F. Place paper liners in a 12-muffin tin.

Stir together the dry ingredients in one bowl. Mix together the “wet ingredients” in the order given in a second bowl.

Fold the dry ingredients into the wet ingredients just until moistened.

Divide the thick batter into the 12 cups and bake at 350 for about 25 minutes or until an inserted toothpick comes out clean. After five minutes, remove muffins from the tin. Store in a container at room temperature for up to three days. Betcha they won’t last that long.

Good modifications of my recipe would be substituting golden raisins for regular raisins, topping each muffin with a walnut half, or using pecans instead of walnuts.

The only ingredients in these muffins that were from my garden were the eggs. Princess Aurora, our Black Sex-linked hen, has been laying steadily since late December. Princess Ariel, our white Ameraucuna, is still growing up, but at 7 months, she should start laying at any time.