By Judyrae Kruse Herald Columnist
Judyrae Kruse is taking some well-earned time off. Here is an encore column from April 2006.
If you’ve been mulling over the possibility of making muffins for an Easter morning breakfast or brunch, but your standbys (applesauce, blueberry, bran or banana) seem just a little ho-hum to haul out again this year, do I have a recipe for you.
It’s called morning glory muffins, makes a whopping batch, and gets at least a 12 on a scale of one to 10.
Camano Island cook Reda R. Gross shares this specialty with us and writes, “Been enjoying your Forum columns since I moved back here three years ago.
“Before that, I read them online. I had a daughter here for 15 years, and I visited many times.
“This is a recipe I like to pass along. These muffins are just so good, and are a favorite with everyone I serve them to.
“They’re yum yum for a snack any time.”
She notes the original recipe, printed from Allrecipes, was submitted by Taste of Home’s “Quick Cooking.”
Now, here’s the way we can add even more glory to Easter morning:
Morning glory muffins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt; set aside.
In another bowl, combine the eggs, applesauce, oil and vanilla; stir into flour mixture just until moistened (batter will be thick). Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20 to 24 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Makes 2 dozen.
The next Forum will appear in Wednesday’s Good Life section.