Macrina Bakery Morning Glory Muffin

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 280.5
  • Total Fat: 14.7 g
  • Cholesterol: 15.5 mg
  • Sodium: 6.5 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Macrina Bakery Morning Glory Muffin calories by ingredient
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yummy if you like lots of mix ins in your muffins yummy if you like lots of mix ins in your muffins
Number of Servings: 12


    Morning Glory Muffins

    ◦1/2 cup seedless raisins
    ◦1/3 cup walnut halves
    ◦2 cups unbleached all-purpose flour
    ◦1/2 cup granulated sugar
    ◦2-1/4 teaspoons cinnamon
    ◦1-1/2 teaspoons baking soda
    ◦1/4 teaspoon salt
    ◦1 medium carrot, grated
    ◦1 Granny Smith apple, peeled and grated
    ◦3/4 cup chopped pineapple
    ◦3 eggs
    ◦1/4 cup canola oil
    ◦6 tablespoons unsalted butter, melted
    ◦1 tablespoon freshly squeezed lemon juice
    ◦1 teaspoon pure vanilla extract
    ◦1/2 cup shredded, unsweetened coconut
    ◦1/3 cup coarse raw sugar


try subbing out some of the butter for greek yogurt and reducing the sugar, maybe adding some stevia


1.Preheat oven to 350į F. Brush the insides of a muffin tin with canola oil.
2.Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minutes while raisins plump, then drain and squeeze out excess liquid with your hands. Set aside. Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.
3.Sift flour, granulated sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside. In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract, and coconut, and mix with a wooden spoon until combined. Add dry ingredients and continue stirring just until all the dry ingredients are moistened. Itís important not to overmix.
4.Scoop batter into oiled muffin tin, filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on the center rack of the oven for 40 to 45 minutes. The finished muffins will be deep brown. Let cool for 20 minutes, then slide a fork down the side of each muffin and gently lift it from the pan.

Serving Size:†Makes 12 muffins

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