There’s a great little place in Marston Mills on Cape Cod called Morning Glory Cafe. Although the cafe has a broad variety of breakfast and lunch items, their morning glory muffins are not to be missed. This is my best shot at creating a similar style muffin and I have to admit that these are really delicious! Whole wheat flour or a mix of whole wheat and all-purpose flour do the trick, but I used white whole wheat flour which provides the nutrients of whole wheat flour but with a milder flavor. The combination of shredded carrots, grated apple and orange zest plus the addition of pecans and tart cherries are sensational!
- 2 cups whole wheat flour I used white whole wheat flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/3 cup grapeseed oil or other neutral oil or melted coconut oil
- 1/3 cup unsweetened applesauce
- zest of an orange about a teaspoon
- 1/3 cup freshly squeezed orange juice 1 large orange
- 1 teaspoon pure vanilla extract
- 2 cups shredded carrots
- 1 cup grated apple
- 1/2 cup chopped pecans
- 1/2 cup chopped dry tart cherries optional
- Preheat the oven to 425°F. Spray a 12-count regular sized muffin pan with nonstick spray or use paper cupcake liners and still spray or grease the pan. Whisk the flour, baking soda, cinnamon, nutmeg and salt in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the shredded carrots and grated apple. Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the pecans and cherries. Using the wooden spoon or spatula, fold everything together until just combined and all the flour is mixed in.
- Spoon the batter into the cupcake liners, filling them all the way to the top. Bake for 5 minutes at 425 F, then reduce the oven temperature to 350°F. Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling. Store the muffins at room temperature for a couple of days or in the refrigerator for a week. Recipe inspired by Sally's Baking.