I love morning glory muffins but I’ve never made them before. The recipe calls for oat bran which I could not find at the giant Tesco nearby. Instead I used wheat germ and I think the substitution changed the unique flavor of these muffins. Oat bran has a lovely nutty/oaty flavor to it which wheat germ does not have. In the end, the muffins turned out OK, but I don’t recommend any substitutions. Thanks to Vanilla Sugar for the recipe.
1 1/4 cups all-purpose flour
1 cup oat bran
½ cup whole wheat pastry flour
2 tsp baking soda
1 tb baking powder
½ tsp salt
2 tsp ground cinnamon
¾ tsp ground/powder ginger
½ cup dark brown sugar, packed
2 medium size eggs
¾ cup vegetable oil
1 ½ tsp pure vanilla extract
¾ cup half & half (or whole milk)
1 cup shredded carrots
½ cup raisins (or currants)
½ cup chopped toasted walnuts
½ cup unsweetened flaked coconut
¼ cup diced, well drained pineapple (small chunks)
Granola for topping, optional but wonderful
Preheat oven to 350 degrees F. Grease 6 jumbo muffin cups (or 12 regular muffins). You can use paper liners, but I’ve never used them for my morning glory muffins.
In a large bowl, mix together the flours, baking soda, baking powder, salt, cinnamon, and ginger.
In a separate bowl mix together the carrots, raisins, nuts, coconut and pineapple.
In a separate bowl, whisk the eggs, dark brown sugar, oil, vanilla, and half & half. Whisk well.
Pour the liquid ingredients into the large bowl containing the dry flour mixture. Mix until just combined, do not overmix! It’s perfectly normal to have lumps. Lumps are good! Then add in the “add in” bowl mix and “gently” mix that until just incorporated. Don’t overmix!
Scoop batter into prepared muffin cups. Top with granola before baking (optional).
Bake in preheated oven for 30- 35 minutes, until a toothpick inserted into center of a muffin comes out clean.
Makes 6-8 jumbo muffins or 12-14 regular muffins.