By now it’s common knowledge that I’m a breakfast-for-dinner kind of person; it will come as no surprise, then, that the other day, when I needed a quick and easy meal plan that was comparatively soft on my sore throat, I went hunting for muffin recipes. It didn’t take me long to settle on these Easy Morning Glory Muffins; as a rule, I don’t actually care for carrot cake, but these had a lot of other flavors going on as well, so they seemed worth a try. Being me, of course, I did make a couple of changes.
Leaving out the walnuts was a no-brainer, since my oldest is allergic to tree nuts; I also substituted Craisins for the raisins, because I love the one and really don’t care for the other. I didn’t notice what kind of coconut it called for until almost the last minute, but even then, buying unsweetened flaked coconut doesn’t have a great deal of appeal for me. I just used the sweetened stuff and cut the sugar by 1/4 of a cup. I’m crazy for nutmeg, so I cut the cinnamon by a half teaspoon and used nutmeg instead. I think I subbed in 3/4 cup of the white flour for wheat, and the apple I used was fairly large. (It was also a Honeycrisp, since that was all I had left. Not something I usually bake with.) Anyway, everyone seemed to like them, more or less. The boy picked out all of his Craisins (infuriating, since he happily eats them plain), but really, he’s two. I did end up wishing I’d cut the oil; the amount noticeable in the muffin tin after removing the muffins was a bit scary. Other than that, though, I was happy with the result, and they went over well. They were relatively filling, but also tasty enough that the kiddos and I had them again for breakfast the next morning. If the recipe sounds appealing to you, give them a try!
OH! Just so you know, it made 18 muffins, not 12. I took a good look at the amounts involved and didn’t even attempt anything else; it worked out quite well.