Martha Stewart Morning Glory Muffins Recipe
Are you looking for a perfect breakfast? The Martha Stewart Morning Glory Muffins Recipe is the best choice. This Martha Stewart Morning Glory Muffins Recipe tastes amazing every time.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Standard muffin tin.
- Whisk
- Box grater.
- Rubber spatula
- Paper Liners
- Wire cooling rack
Ingredients
- 2 cups ALL-PURPOSE FLOUR
- 1 cup BROWN SUGAR
- 2 tsp BAKING SODA
- 2 tsp GROUND CINNAMON
- 1/2 tsp SALT
- 2 cups GRATED CARROTS
- 1 large GRANNY SMITH APPLE
- 1/2 cup RAISINS
- 1/2 cup SHREDDED COCONUT
- 3 large EGGS
- 1 cup VEGETABLE OIL
- 2 tsp VANILLA EXTRACT
Instructions
Step 1:
- Preheat your oven to 350 degrees. Line your muffin tin with paper liners. This prepares your workspace for baking.
Step 2:
- Whisk the flour and sugar together. Add the baking soda and cinnamon. Stir in the salt very well.
Step 3:
- Grate your fresh carrots and apples. Add them to the dry mix. Toss them until they are coated.
Step 4:
- Stir in the raisins and coconut. Make sure they are spread out. This prevents big clumps of fruit.
Step 5:
- Whisk the oil and eggs together. Add the vanilla extract to this. Pour this into the large bowl.
Step 6:
- Fold everything together with a spatula. Stop when you see no flour. Do not mix it too much.
Step 7:
- Scoop the batter into the tin. Fill each cup almost to the top. This makes a tall muffin.
Step 8:
- Bake for twenty-eight minutes. Check them with a small toothpick. It should come out very clean.
Step 9:
- Let them cool in the pan. Move them to a rack later. This finishes the cooking process.
Notes
Use a box grater for the best carrot texture.
Do not over-mix the thick muffin batter.
Soak raisins in warm water for extra softness.
Substitute walnuts if you want a crunchy bite.
Ensure your eggs are at room temperature.
Fill muffin cups evenly for a uniform bake.
Use fresh spices for the strongest aroma.