Morning Glory Muffins

Before you start

Morning glory muffins are defined by how much is folded into them: grated carrot, grated apple, coconut, nuts and dried fruit in amounts that rival the flour. The batter is there mostly to bind everything together, so it is oil-based, well spiced and fairly sweet, and it relies on the moisture released by the fruit and vegetables as they bake.

That moisture is also the main risk. Grate the carrots and apple on the large holes of a box grater and do not squeeze them dry, but do measure by weight, because a packed cup of wet shreds can be 50 percent heavier than a loose one. Bake at a moderate temperature for longer than a plain muffin so the dense centers cook through before the tops darken.

Ingredients

• Dry190 g (1½ cups, spooned and leveled) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp fine salt
• Wet3 large eggs
• 150 g (¾ cup packed) light brown sugar
• 120 ml (½ cup) neutral oil
• 1 tsp vanilla extract
• Mix-ins200 g (2 cups lightly packed) grated carrots — about 3 medium
• 150 g (1 cup) grated tart apple — about 1 medium, peeled
• 40 g (½ cup) sweetened shredded coconut
• 60 g (½ cup) walnuts — toasted and chopped
• 70 g (½ cup) raisins

Method

1. Heat the oven to 180°C (350°F) and line the muffin pan with paper liners; the sugary fruit tends to weld to bare metal.
2. Whisk the flour, baking soda, baking powder, cinnamon, ginger and salt in a medium bowl.
3. In a large bowl, whisk the eggs and brown sugar until no lumps of sugar remain, then whisk in the oil and vanilla until the mixture looks thick and glossy.
4. Stir the carrots, apple, coconut, walnuts and raisins into the wet mixture so every shred is coated. This keeps the mix-ins from clumping when the flour goes in.
5. Add the dry ingredients and fold just until no flour is visible. The batter will look like a chunky slaw held together with a little batter, not like a smooth mix.
6. Divide among the cups, filling them right to the top and mounding slightly. Bake for 22 to 26 minutes, until the tops are browned and spring back and a toothpick in the center comes out clean or with a few moist crumbs.
7. Cool in the pan for 5 minutes, then move to a rack and cool for at least 10 minutes more before eating; the crumb is fragile while hot.

Tips for success

• Toast the walnuts and coconut together on a sheet at 170°C (340°F) for 6 to 8 minutes for a deeper, nuttier muffin.
• Use a tart, firm apple such as Granny Smith; soft, sweet apples turn mushy and add extra water.
• The flavor deepens overnight, so these are a good make-ahead breakfast.

Substitutions

Walnuts

Pecans work the same way. For a nut-free batch, use sunflower seeds or simply leave them out; the muffins will be a little softer.

Raisins

Chopped dates or dried cranberries. Cranberries add tartness and a brighter color.

Part of the oil

Replace up to 60 ml of the oil with unsweetened applesauce. The muffins turn more cakey and spongy and stay moist for less time.

Variations

Pineapple morning glory

Replace the apple with 120 g well-drained crushed pineapple for a softer, sweeter muffin.

Cream cheese swirl

Spoon a teaspoon of sweetened cream cheese onto each filled cup and swirl it in lightly; refrigerate leftovers.

Troubleshooting

Wet, dense centers

Too much grated produce by volume or not enough baking time. Weigh the carrots and apple, and bake until the center springs back.

Tops dark before the middle is done

The oven runs hot or the rack was too high. Bake in the center at 180°C (350°F) and tent with foil after 18 minutes if needed.

Muffins stick to the liners

Sugary fruit sticks while hot. Let them cool completely, or use parchment or foil liners.

Storage

Because of the fresh carrot and apple, keep these at room temperature for 1 day, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.

Safety notes

Contains wheat, egg, walnuts and coconut. Do not taste the raw batter, which contains raw egg and flour.