Morning Glory Muffins

My favorite kind of muffin is a Morning Glory muffin.  Hands down; no contest.  They are moist, sweet, and interesting — packed with bits of apple, carrot, nuts, raisins and coconut.  I made some to have for breakfast on mornings when I have class, and not enough time to linger over my usual coffee and fresh ranch egg.

I use this recipe from King Arthur Flour. I didn’t make many modifications other than using 50/50 whole wheat and white flour.  The recipe calls for all whole wheat but I worried that they would be too heavy.  I didn’t want a really dense, heavy muffin.

I sprinkled a little sparkling sugar on the top, just to add a festive touch.

Some of them came out a bit dark so I’ll reduce the bake time on the next go-round.  My oven tends to run a smidge cooler than the set temperature but I think I over-compensated in this case.

They taste exactly how I wanted them to, though.  I ate a couple for lunch, fresh from the oven.  Brett ate a couple when he got home from running errands in the afternoon — and a couple more after dinner.