Recipes

Morning Glory Muffins

These hearty Morning Glory Muffins use a blend of sifted red fife and whole-grain spelt, sweetened with carrots, apples, and brown sugar. Moist, warmly spiced, and filled with fruit and coconut, they’re great for breakfast, snacks, or baking ahead for the week.

YIELD

Makes 12 standard muffins

EQUIPMENT

  • 12-cup muffin tin
  • Paper liners (or neutral oil / butter to grease)
  • Box grater
  • Mixing bowls (2)
  • Whisk
  • Spatula
  • Measuring cups / spoons or digital scale

TIMING

  • Oven Temperature: 375°F (190°C)
  • Prep Time: 20 minutes
  • Bake Time: 22–25 minutes
  • Cooling Time: 10 minutes
  • Total Time: ~55 minutes

INGREDIENTS

Dry Ingredients

  • 160 g red fife sifted flour (1¼ cups)
  • 95 g spelt whole-grain flour (¾ cup)
  • 5 g baking soda (1 tsp)
  • 6 g baking powder (1½ tsp)
  • 3 g salt (½ tsp)
  • 5 g ground cinnamon (2 tsp)
  • 0.5 g ground ginger (¼ tsp, optional)

Mix-Ins

  • 150 g finely grated carrot (1½ cups)
  • 90 g finely grated apple (¾ cup)
  • 40 g unsweetened shredded coconut (½ cup)
  • 75 g raisins or currants (½ cup)
  • 60 g chopped walnuts or pecans (½ cup, optional)

Optional Mix-Ins

  • 80 g crushed pineapple, drained (½ cup)
  • 90 g blueberries or dried cranberries (½ cup)

Wet Ingredients

  • 150 g packed brown sugar (¾ cup)
  • 2 large eggs (≈ 100 g)
  • 110 g neutral oil or melted butter (½ cup)
  • 120 g orange juice or apple juice (½ cup)
  • 5 g vanilla extract (1 tsp)

METHOD

Step 1 – Prep Pan and Oven

  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2 – Mix

  • In a large bowl, whisk together the dry ingredients.
  • Add the mix-ins, then toss to coat everything evenly in flour.
  • In a separate bowl, whisk together wet ingredients.
  • Pour the wet mixture into the dry ingredients and stir gently just until combined.
  • Do not over-mix.

Step 3 – Bake

  • Divide batter evenly among the 12 muffin cups (about ¾ full each).
  • Bake for 22–25 minutes.
  • They’re done when tops spring back lightly when pressed.
  • A toothpick inserted in the centre should come out clean.
  • Cool in the pan for 10 minutes, then transfer muffins to a rack to cool completely.

NOTES

  • Batter will be thicker and a bit grainy with fresh-milled and whole-grain flours.
  • Mix just until no dry streaks remain. Over-mixing makes muffins tough.
  • Pull as soon as a toothpick comes out clean to avoid dryness.
  • Variation: If adding pineapple, reduce juice slightly.

SERVING

Enjoy warm or at room temperature for breakfast, brunch, or snacks.

STORAGE

  • Room temperature: up to 2 days
  • Refrigerator: up to 5 days
  • Freezer: up to 3 months