“Well… need a little time to wake-up, wake-up” – Oasis
Morning glory muffins used to be a constant in my diet growing up. After curling practice, my usual snack was a glass of milk and a muffin. While the curling club always had a few different muffin varieties at any given time, morning glory was my favourite.
After stumbling across a morning glory muffin recipe in my Looneyspoons cookbook recently, I began to wonder: what’s in a name?
The original morning glory muffin recipe was created by chef Pam McKinstry in 1978. Some say the muffin was named after her restaurant on Nantucket Island, the Morning Glory Cafe, while others say her restaurant at the time was named the Sconset Cafe. Either way, her beloved recipe became famous when it was published in Gourmet magazine in 1981. Ten years later, it was named one of the magazine’s 25 favourite recipes.
Chef McKinstry’s original morning glory muffin recipe uses white flour, one cup of oil (for a mere 12 muffins!), and a whopping 1-1/4 cups of sugar. Sounds more like a cupcake than a muffin to me! The Looneyspoons version is a definite improvement, with some whole wheat flour, 1/4 cup of oil, and 1/2 cup of sugar, but still not my idea of a healthy muffin. Since the recipe seemed like it would be sweet enough from the pineapple, applesauce, and raisins, I decided to cut back on the sugar even further to 1/4 cup and used 100% whole wheat flour. I also opted for unsweetened coconut instead of the sweetened stuff used in both the original and Looneyspoons recipe.
Cora, my quality control technician, sleeping on the job
The final product ended up more than adequately sweet (I actually suggested to E that I use even less sugar next time, but he thought they were perfect as is), super moist, and very hearty! Half a muffin is very satisfying, so I ended up cutting each muffin in half for a quick, portable snack.
If you like carrot cake, you will love these muffins!
Morning Glory Muffins
(adapted from The Looneyspoons Collection)
2 cups whole wheat flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp each nutmeg and salt
1 cup well-drained crushed pineapple
1 cup finely grated carrots
1/2 cup unsweetened applesauce
1/4 cup packed brown sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup unsweetened medium coconut
1/2 cup raisins
1/3 cup chopped walnuts or pecans
- Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with cooking spray or oil. Set aside.
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Mix well and set aside.
- In a medium bowl, whisk together pineapple, carrots, applesauce, brown sugar, oil, egg and vanilla. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Fold in coconut, raisins, and nuts.
- Divide batter among 12 muffin cups. Bake for 20 minutes, or until a wooden pick inserted in centre of muffin comes out clean. Cool on a wire rack.
Makes 12 large muffins. Per muffin: 196 kcal, 11 g fat (3.7 g saturated), 23 g carbohydrate, 4.1 g fibre, 5.1 g protein, 310 mg sodium