Wake up to freshly baked morning glory muffins!

Waking up to the smell of freshly baked muffins is one of life’s best moments!

It doesn’t happen very often, so when it does you better enjoy it fully.

The beauty of morning glory muffins is that you can use the base for the batter and then be creative with the seeds, grains, dried fruits and nuts.
We hardly ever make the exact same muffins because it all depends on what we have available in the pantry.

Just this week we made them with coconut, walnuts, poppy seeds and cranberries. Yum yum yum!!

The base of the muffins contains grated carrots and apple which makes the muffins stay soft and moist for long, although they never last more than a day in our household…..

Here is the recipe so you can get started and be creative.

The base

120 g (1 cup) wheat flour
120 g (1 cup) rye flour
2 teaspoon baking soda
1/2 teaspoon salt
200 g (1 cup) sugar
2 teaspoon cinnamon
2 teaspoon vanilla sugar
2-3 carrots, grated
1 apple, grated
1 1/2 dl (1/2 cup) oil
3 eggs, beaten

The creative part

3 1/2 dl (1 1/2 cup) mixed seeds, nuts and dried fruits

grated coconut
chopped walnuts
dried cranberries
sunflower seeds
pumpkin seeds
poppy seeds
sesame seeds
or anything else that you have available as long as the total amount equals 3 1/2 dl (1 1/2 cup)

In a large bowl mix all the dry ingredients together.
Grate the carrots and apple and mix in the flour mixture.
Add nuts, dried fruits and seeds and stir again till everything is evenly mixed.
In a small bowl crack the eggs and beat them with a fork for a minute and add into the large bowl together with the oil.
Stir everything with a spatula to make sure there are no dry lumps in the batter and you will end up with a thick texture batter.

Prepare a muffin pan by rubbing butter all over the inside of the muffin holes. Then sprinkle flour into each hole and twist and twirl till everything is covered. This step is necessary if you want to take out the muffins in one piece after baking them.
We use this to be a little environmentally friendly, but if you are lazy you can buy the paper molds and use those instead.

Heat the oven to 175 C (350 F).

Pour the batter into the muffin mold, it will make approximately 12 medium to large muffins.
For decoration you can sprinkle some seeds on top if you like.

Pop the muffins in the oven for 25-30 minutes till they have risen and look golden brown.

Take out and let cool in the mold for a few minutes before devouring them all 😀


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