August 1, 2014

Morning Glory Muffins

If you’ve ever been to the petite and quaint island of Nantucket, chances are you’ve been to the little town of Sconset and to the Sconset Café for their famous (dare I say world famous) Moring Glory Muffins. I can thank Pamela McKinstry for creating one of the most delicious muffins I have ever had. With the weekend coming up, it’s always nice to have something extra special for breakfast. After a hectic week there is nothing better than a relaxing morning with delicious food. This recipe certainly doesn’t lack the “good stuff”, and who can resist a cinnamon-scented muffin bursting with fruit, carrots, coconut, and nuts? Pam’s famous recipe was published in Gourmet magazine in 1981, and to this day, it is one of their top rated recipes.

My dad is an avid biker, and ever since I was little he’s always trying to get me to go on bike rides with him. Most of the time, the only way I would agree to go was if we could stop at the Sconset Cafe for a muffin… they are that good. Homemade and just as delicious as the Café’s, these Morning Glory Muffins are sure to make your morning extra special (even if you aren’t on Nantucket!).

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Butter, for greasing the muffin cups (unless using cupcake liners)
2¼ cups unbleached all-purpose flour
1¼ cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 can (8 ounces) crushed pineapple, drained
2 cups finely grated carrots
1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated
¾ cup raisins
½ cup shredded, sweetened coconut
½ cup coarsely chopped pecans or walnuts
3 large eggs
1 cup canola oil
1 teaspoon pure vanilla extract

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter 16 standard-size muffin cups or line them with cupcake liners (see Notes)
2. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
3. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim.
4. Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
5. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

*Recipe from Pamela McKinstry, Gourmet Magazine 1981.

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