Morning Glory Muffins

Makes 10 Texas Muffins – these muffins stay fresh for up to 5 days!

Serves

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Prep Time

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Cook Time

I first came across these beauties while in San Francisco and have been hooked ever since.

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Ingredients

  • 2 cups flour
  • 1 ¼ cups brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • Juice of 1 orange
  • 2 cups grated carrot
  • 225g can crushed pineapple – drained
  • 1 Granny Smith apple – grated
  • ¾ cup raisins
  • ½ cup walnuts – chopped

Method

  • Preheat the oven to 180oC (160oC fan bake). Spray 10 x Texas muffin cups with baking spray or use 10 Texas muffin cases.
  • In a large bowl, whisk the flour, brown sugar, baking soda, cinnamon, salt and ground ginger together.
  • In a medium bowl, whisk the eggs, oil, vanilla extract, 1 teaspoon orange zest and the juice of one orange together.
  • Tip the wet ingredients into the dry ingredients and combine – don’t over mix.
  • Add in the remaining ingredients. Divide the mixture between the prepared muffin cups and bake for 25 – 30 minutes or until a skewer comes out clean.