There is a little bakery nearby where I live, and they used to be stellar--I mean really good. They had the best muffins, the best (as close as you can come to) croissants, and cookies the size of your head with oodles of flavor, textures and combo's. But in the last few years they have seriously gone down hill. I think they've gone through about three different owners. And with each new owner comes more 'scale-down' ideas; ways to save money, and also jack up the prices. Now this little bakery sits in the heart of tourist mecca; a perfect spot for any retailer to seize the opportunity to make money from the summer influx of tourists; plenty of parking and near all the other famous tourists attractions of the historic town. It's sad really to see such a beautiful spot (near the waters and marshlands) go downhill. Well, many years ago they used to have the best morning glory muffin. This is the muffin that used to make me go to the bakery in the early morning hours to get while it was still warm. They had perfected the 'muffin top': it was a huge top with crunchy edges, overlapping sides, and filled with fruit, carrots, coconut, nuts, etc... Today, sadly, this muffin is no more; a smaller version with no muffin top has replaced it, as well as being dry and fruitless. So with that said I had to recreate this at home, because every once in a while I crave a really good morning glory muffin. So, here is my latest re-creation or creation. If you adore the infamous morning glory muffin then you simply must try this recipe.
morning glory muffins
1 1/4 cups all-purpose flour
1 cup oat bran
½ cup whole wheat pastry flour
2 ts baking soda
1 TB baking powder
½ ts salt
2 teaspoons ground cinnamon
¾ ts powder ginger
½ cup dark brown sugar, packed
2 medium size eggs
¾ cup vegetable oil
1 ½ ts pure vanilla extract
¾ cup half & half (or whole milk)
1 cup shredded carrots
½ cup raisins
½ cup chopped toasted walnuts
½ cup unsweetened flaked coconut
Granola for topping, optional but wonderful
Preheat oven to 350 degrees F. Grease 6 jumbo muffin cups (or 12 regular muffins). You can use paper liners, but I’ve never used them for my morning glory muffins.
In a large bowl, mix together the flours, baking soda, baking powder, salt, cinnamon, and ginger.
In a separate bowl mix together the carrots, raisins, nuts, and coconut.
In a separate bowl, whisk the eggs, dark brown sugar, oil, vanilla, and half & half. Whisk well.
Pour the liquid ingredients into the large bowl containing the dry flour mixture. Mix until just combined, do not overmix! It’s perfectly normal to have lumps. Lumps are good! Then add in the “add in” bowl mix and “gently” mix that until just incorporated. Don’t overmix!
Scoop batter into prepared muffin cups. Top with granola before baking (optional).
Bake in preheated oven for 30- 35 minutes, until a toothpick inserted into center of a muffin comes out clean.
Makes 6-8 jumbo muffins or 12-14 regular muffins (see note below).
Note: I used the oversized muffin pan; they make better muffin tops. I've made these muffins using regular muffin pans, but they just didn't taste right, too dry. I'm certain the jumbo muffins ones are a better fit for keeping it nice and moist.