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Fall is just around the corner and that means apples will be making an appearance in grocery stores and roadside stands. I definitely miss being able to visit an orchard and pick my apples straight from the tree like I did back in New York and Ohio. Instead, I am bringing up those memories when I capture a taste of fall with Morning Glory Muffins.
The recipe for Morning Glory Muffins originated back in 1978 when Chef Pam McKinstry, Earthbound Farm’s culinary consultant, created these muffins for her eponymous restaurant on Nantucket Island. The 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. My aunt copied the recipe from that issue of Gourmet Magazine and I made a steady stream of these nutrient dense muffins during my college years.
As I have boys that are sensitive to some tastes or textures, I’ve taken the original recipe and modified it for our home. I have a few more modifications that I want to try the next time I make these and I’ll update the recipe if I find they work out well.
Making Morning Glory Muffins
This recipe will create some ‘mess’ in the kitchen. Prepping everything in advance of mixing makes life easier even though it means potentially more things to wash. I use by Bosch mixer with the Slicer / Shredder attachment to shred both the apple and carrots. I used about 8 small carrots to get 2 cups of shredded carrot.
Here are a few items to help you with making the muffins. (Affiliate) The muffin tin is one that I bought and LOVE compared to every other muffin tin I own. And, the red silicone bowls are wonderful for mixing up muffins for baking.
Like many quick bread recipes, this one has dry ingredients sifted together in a large mixing bowl and the wet ingredients mixed in another bowl. I only mixed the eggs, yogurt and vanilla in the small bowl before adding to the larger one. All of the goodies (apple, carrots, nuts and raisins) were then added after everything else was well incorporated.
If you look at the original recipe you will notice it called for 1 cup of oil. I elected to use plain Greek yogurt plus 2 tsp of water instead so that I cut the fat down and added some protein. Alternatively, you could use coconut oil as a healthier fat option.
I am thinking a massive baking spree is in order so we can freeze off muffins for quick breakfast or snack options on busy school days.
Do you like to bake with apples in the fall or even year round?
Do you ever bake a large batch of muffins to freeze some or do they disappear before you can do that?
Other Fall Projects & Recipes
For more fun Fall projects and recipes, visit a few of my favorite bloggers:
Easy Paleo Apple Butter Recipe from Confessions of an Overworked Mom
Skillet Apple Pie Roll Recipe from A Mom’s Take
Caramel Apple French Toast Strata from My So Called Balanced Life
Fall Chopped Salad from 2boys+1girl=OneCrazyMom
Caramel Apple Shortbread Parfaits from Simply Southern Mom
Homemade Apple Cider from This Mama Loves
Skillet Apple Crisp from Food Fun Family
Crazy Easy Salted Caramel Apple Dip Recipe from Pretty Opinionated
DIY Apple Stamps from Mom on the Side
Chocolate-Dipped Spiced Caramel Apples from How Was Your Day?
How to Host a Caramel Apple Bar from Life.Family.Joy.
DIY Glittered Sneakers from Style on Main
Apple Pie Ice Cream from Home and Garden Cafe