Morning Glory Muffins #Foodie Friday

There are some foods that are intensely filled with memories. Morning Glory Muffins are one of them for my husband and I. We used to enjoy these muffins over long cups of coffee at the Baker’s Cafe in Katonah, NY. 

This town was the first place we lived after moving out of New York City. It was a great transitional town. We lived on the top floor of an old Victorian house close enough to the downtown to walk, just like in NYC. We had our cafe, deli, and speciality food shops all within walking distance. 

It was The Baker’s Cafe that was super special to us because it was here we made our friends during our special couple’s time before children. 

Speaking of children, my kids found these muffins to be totally unique, and they are… even though carrots and coconut might sound strange together. It works,… along with the raisins and other healthy goodies packed into these fairly good for you… as far as muffins go, breakfast treat. 

Morning Glory Muffins

by The Baker’s Cafe: Katonah, NY
Yields: 18 muffins
3 eggs
1 tablespoon buttermilk
1 cup oil (soy or vegetable)
2 tablespoons of vanilla
2 cups flour
1 1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon of salt
1/2 cup raisins
1/2 cup coconut
1/2 cup walnuts, chopped
1 grated, peeled apple
2 cups fresh grated carrot
1) Pre-heat oven to 400 degrees. Line a muffin tray with paper baking cups and coat lightly with a vegetable baking spray. Set aside.
2) In a medium size mixing bowl, whisk together eggs, buttermilk, oil and vanilla.
3) In a large bowl, sift together all dry ingredients. Add apples and carrots.
4) Add wet ingredients to the dry, and mix well with a wooden spoon or rubber spatula.
5) If batter is too stiff, add more buttermilk, 1 tablespoon at a time, until consistency is fairly smooth but not watery.
6) Spoon or scoop into prepared muffin cups, filling to the top. Bake at 400 degrees for 25 minutes or until muffins spring back when lightly touched.
Note:  To make your own buttermilk, add a squirt of lemon juice to whole milk. Let rest for 10 minutes before using.
These are “the best loved muffins” at the Baker’s Cafe. They are moist, sweet and crunchy.

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