Morning Glory Muffins for IHCC

I said I would post every week and I have kept my word for the last three! (Obviously, I am barely getting in under the wire this week, though.)

This week’s theme for I Heart Cooking Clubs is Morning Glories.   During the weekends, it’s all about breakfast.  Typically we have a large breakfast and then dinner, skipping lunch, but it doesn’t seem like I spend enough time blogging about that morning meal at EE.  Most of my morning glory posts deal with quick breads and granola.

When I had time  to finally sit and think about the theme and what I would cook, I remembered that long ago I made and posted “Morning Glory Muffins.”   (I almost didn’t link back to the post because of true embarrassment of my early blogging “style.”)  This recipe was absolutely worthy of a re-post!

Morning Glory Muffins

From The Gourmet Cookbook, Ruth Reichl, editor

“The rise-and-shine brigade will love these little carrot cakes enriched with apples, coconut, and pecans. The recipe is from the Morning Glory Cafe, on Nantucket. The recipe can be easily halved if desired, although the muffins keep beautifully.”


  • 4 c. all-purpose flour
  • 2 1/2 c. sugar
  • 4 t. baking soda
  • 4 t. ground cinnamon
  • 2 t. salt
  • 12 carrots, peeled if desired, coarsely grated in food processor (4 c.)
  • 1 c. raisins (I use dried cranberries.)
  • 1 c. chopped pecans (4 oz.)
  • 1 c. sweetened flaked coconut (I use unsweetened flakes.)
  • 2 Granny Smith apples, peeled, cored and coarsely grated with box grater
  • 6 large eggs
  • 2 c. vegetable oil
  • 2 t. vanilla extract


  1. Put a rack in middle of oven and preheat oven to 350 F. Generously butter 30 muffin cups.
  2. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, pecans, coconut, and apples. Whisk together eggs, oil and vanilla in another bowl, then add to flour mixture and stir until just combined.
  3. Spoon batter into muffin cups, filling them to the top. Bake muffins, in batches if necessary, until springy to the touch, about 30 minutes per batch. Cool in pans for 5 minutes, then turn out onto a rack and cool to warm or room temperature.

Cook’s note: These muffins keep, stored in an airtight container at room temperature, for up to 2 days.

Yield: 30 muffins

Prep Time: 35 mins.

Cook time: 30 mins.

Total time: 79 mins. (includes cooling time)

These actually freeze really well, too, which is a good thing for this giant recipe.  I actually made a half-batch this time around which still made a dozen pretty large muffins.

There is definitely more veggie and fruity goodness in this recipe than dry ingredients.  The batter may look quite dry.  Don’t be alarmed.  They rise up beautifully.

We rounded out our Morning Glory Sunday with some homegrown citrus that the in-laws brought to us last weekend from their backyard in south Texas.

Grapefruits and Meyer Lemons


On a very lazy Saturday, I started reviewing past posts and found that I had actually utilized Reichl’s recipes for a few other Morning Glories.

For another great breakfast/brunch recipe from the yellow Gourmet cookbook, check out Green Chile Cheese Puff… 

and Eggs and Mushrooms in Ham Crisp Cups.

(Last week’s IHCC post, Pumpkin Apple Bread from The Gourmet Cookbook, is also morning glory worthy!)


Stay tuned for next weeks IHCC post.  I hope to get it in before the deadline!  Have a great week, all!

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