Recipe: Morning Glory pancakes are filled with carrots, apples, nuts and spices
Morning Glory muffins originated at the Nantucket café of the same name in 1978. Owner Pam McKinstry whipped up something resembling carrot cake batter and baked it in muffin cups. They have become very popular. In addition to grated carrots, the mixture is mixed with apples, chopped nuts, raisins, pineapple and sweetened coconut. This version omits the pineapple (it’s great without it) and coconut, and it’s outdated pretty much everywhere you buy it, but if you insist, add a half cup. Everything is put together using brown sugar dough made with oil and gingerbread spices. If you have tulip-shaped cupcake liners, which come high above the top of the muffin tin so the batter rises nicely, you can make 10 large cupcake liners; With regular muffin cups with pleats, you’ll get 12 cups. Morning Glory pancakes are very tasty and not dry at all. A little touch of butter on a warm muffin is divine.
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1
A cup of all-purpose flour
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½
A cup of whole wheat flour
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1½
Two teaspoons of baking soda
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¼
A teaspoon of baking powder
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¼
Teaspoon salt
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1
A teaspoon of cinnamon
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½
A teaspoon of nutmeg
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¼
A teaspoon of spices
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½
A cup of golden or dark raisins
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½
A cup of chopped walnuts
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2
egg
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½
A cup of packed light brown sugar
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1
A teaspoon of vanilla extract
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½
A cup of canola or vegetable oil
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½
A cup of full fat milk
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1
Medium sized carrot, grated
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1
Medium-cooked apples (Jona Gold, Cortlandt, Braeburn, Roma Beauty, Granny Smith), peeled, pitted, and grated
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1. Set the oven to 375 degrees. Line a standard muffin pan with 10 tulip liners or 12 folded muffin liners.
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2. In a bowl large enough to hold all the ingredients, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
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3. Using a rubber spatula, add the raisins and walnuts.
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4. In another bowl, whisk the eggs and brown sugar. Add vanilla, oil, milk, carrots and apples.
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5. Pour the apple mixture over the flour mixture. Stir with a rubber spatula until combined. Divide the mixture between the paper liners (10 tulip liners or 12 folded liners). Tap the pan firmly on the counter to smooth out any air pockets.
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6. Bake the cakes for 20 to 30 minutes (smaller cakes will take less time), or until firm to the touch and a skewer inserted into the center of several cakes comes out clean when pulled.
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7. Leave the cakes in the pan until cool enough to handle. Transfer to a wire rack; Serve warm.
Cheryl Julian
Makes 10 large muffins or 12 regular muffins
Morning Glory muffins originated at the Nantucket café of the same name in 1978. Owner Pam McKinstry whipped up something resembling carrot cake batter and baked it in muffin cups. They have become very popular. In addition to grated carrots, the mixture is mixed with apples, chopped nuts, raisins, pineapple and sweetened coconut. This version omits the pineapple (it’s great without it) and coconut, and it’s outdated pretty much everywhere you buy it, but if you insist, add a half cup. Everything is put together using brown sugar dough made with oil and gingerbread spices. If you have tulip-shaped cupcake liners, which come high above the top of the muffin tin so the batter rises nicely, you can make 10 large cupcake liners; With regular muffin cups with pleats, you’ll get 12 cups. Morning Glory pancakes are very tasty and not dry at all. A little touch of butter on a warm muffin is divine.
| 1 | A cup of all-purpose flour |
| ½ | A cup of whole wheat flour |
| 1½ | Two teaspoons of baking soda |
| ¼ | A teaspoon of baking powder |
| ¼ | Teaspoon salt |
| 1 | A teaspoon of cinnamon |
| ½ | A teaspoon of nutmeg |
| ¼ | A teaspoon of spices |
| ½ | A cup of golden or dark raisins |
| ½ | A cup of chopped walnuts |
| 2 | egg |
| ½ | A cup of packed light brown sugar |
| 1 | A teaspoon of vanilla extract |
| ½ | A cup of canola or vegetable oil |
| ½ | A cup of full fat milk |
| 1 | Medium sized carrot, grated |
| 1 | Medium-cooked apples (Jona Gold, Cortlandt, Braeburn, Roma Beauty, Granny Smith), peeled, pitted, and grated |
1. Set the oven to 375 degrees. Line a standard muffin tin with 10 tulip liners or 12 folded muffin liners.
2. In a bowl large enough to hold all the ingredients, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
3. Using a rubber spatula, add the raisins and walnuts.
4. In another bowl, whisk the eggs and brown sugar. Add vanilla, oil, milk, carrots and apples.
5. Pour the apple mixture over the flour mixture. Stir with a rubber spatula until combined. Divide the mixture between the paper liners (10 tulip liners or 12 folded liners). Tap the pan firmly on the counter to smooth out any air pockets.
6. Bake the cakes for 20 to 30 minutes (smaller cakes will take less time), or until firm to the touch and a skewer inserted into the center of several cakes comes out clean when pulled.
7. Leave the cakes in the pan until cool enough to handle. Transfer to a wire rack; Serve warm.
