This morning I realized I didn’t have a recipe for Morning Glory Muffins, so to remedy that I made a quick batch using a recipe from Gold Medal. It’s a good one! Gold Medal’s Morning Glories call for brown sugar, carrots, apples, coconut and nuts. They really hit the spot.
Speaking of origins, if you’re wondering where the phrase “What’s the story morning glory?” came from, it might be hippy slang from the sixties. Seeds of certain types of morning glory are hallucinogenic, and people used to “experiment”. When someone came out of a trance, their friends would ask “What’s the story morning glory?” I’m not sure how true that is, but I read it on the Internet and it made me laugh.
If you try the muffins, tell me what’s the story, Morning Glory!
Morning Glory Muffins -- Jumbo Size
- 2 cups all purpose or white whole wheat flour 9 oz
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 2 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brown sugar lightly packed
- 1/4 cup milk
- 1 cup shredded apples
- 1 ½ cups shredded carrots
- 1/2 cup shredded sweetened coconut
- 1/2 cup toasted walnuts or pecans
- 1/2 cup raisins or dried cranberries optional
- Preheat oven to 350 degrees F. Spray 8 jumbo muffin tins with cooking spray or line with paper liners.
- Mix the flour, baking soda, salt and cinnamon together and set aside.
- Whisk the eggs, oil, vanilla, sugar and milk together in a mixing bowl. Add the dry ingredients and stir once or twice (batter won’t be fully blended) then add the apples, carrots, coconut, nuts and raisins.
- Divide evenly between the jumbo tins and bake at 350 F for 32-35 minutes.