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
21/4 cups all-purpose flour
11/4 cups sugar
3teaspoons ground cinnamon
2teaspoons baking soda
1/2teaspoon salt
3eggs
3/4cup applesauce
1/2cup vegetable oil
1teaspoon vanilla extract
2cups grated carrots
1medium tart apple, peeled and grated
1can (8 ounces) crushed pineapple, drained
1/2cup flaked coconut
1/2cup raisins
1/2cup 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 Monday’s Time Out section. Meanwhile, Happy Easter!
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