Today marked the beginning of a new family tradition, Ringing in Spring. My savvy aunt twigged that (with the exception of my cousins) the whole family remember the passing of their fathers in August, and decided to bring us together to celebrate their memories and the end of Winter. We had a more than a few family members who couldnt join us due to travel or illness but there were still sixteen of us around the table.
I dont know about your family but we always bring a plate to share, and end up with piles of take home baskets at the end. My contibution is usually something baked and this time my brief was “no bananas, maybe a bread, something yummy”. I did a quick search and landed on Brown Eyed Baker’s Morning Glory Muffins. I made a fair few changes to the recipe but they turned out super tasty, not too sweet and perfect for an after brekky treat- even the baby ate them!
Morning Glory Muffins
This recipe makes 12 large muffins, or 24 cupcake size.
Note that the recipe is in American cups, where 1cup=240ml
prep time: 30mins
cook time: 24 to 28 minutes
total time: 1 hour
¼ cup shredded coconut, toasted
¼ cup walnuts, toasted
2 1/2 cups all-purpose flour
¾ cup caster sugar
1 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
440g can crushed pineapple in juice
1 Granny Smith apple, peeled, cored and grated
3 eggs (I used egg replacer because of allergy)
4 tablespoons oil (I used Vegetable but Coconut would be perfect)
1 teaspoon vanilla extract
3 grated carrots
1 cup raisins
Optional Cream Cheese Frosting
125g unsalted butter
125g cream cheese
500g icing sugar
1tsp lemon zest
1. Preheat oven to 150’C fan forced. Line cupcake/muffin tin with baking cups as desired.
2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add to the flour, sugar, baking soda, baking powder, cinnamon and salt
3. Add eggs, oil and vanilla mix gently until combined. Add the grated apple, carrots, raisins and crushed pineapple and stir until combined.
4. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking if required. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack.
1. Combine butter and cream cheese in a mixer.
2. When fully combined add icing sugar slowly.
3. add lemon zest and mix until incorporated.
You can thicken or thin the frosting as desired by adding more icing sugar or thinning with milk. I went one step further and topped with crystallised pineapple.
I hope they’re as popular with your loved ones as they were with mine!
Mrs Toby xx