Morning Glory Muffins

The evening sounds of spring peepers had melted into the warble of songbirds at dawn's coming. As the sun grew warm upon the green grass, goldfinches flitted happily back and forth between the bird feeder and the clothes line that they were perching upon. Flashes of black and yellow, twittered and chattered. 

Water gurgled unbidden from the ground, cold springs released from the loam by the advent of warmer weather. A relentless bubbling that saturated the viridescent earth, which collapsed slightly under the tread of children's feet. 

An anxious robin guarded a newly-formed nest, the four blue eggs nestled comfortably in a downy hideaway, hidden from roving eyes in the shadowy depths of the blue spruce. 

Bumblebees buzzed lazily, bobbing unconcernedly among the blossom-laden branches of the apple tree. The crooked trunk and forked boughs formed an ideal climbing tree, a secret bower for the solitary explorer.

And Morning Glories twisted their way up the pussy willow, velvet tufts mingled with verdant green. White trumpets shouting that spring was finally here.

Morning Glory Muffins

Makes 12 - 16 muffins

Total Time: 1 hour plus cooling time

3/4 cup sweetened, shredded coconut

1/2 cups finely chopped pecans or walnuts (optional)

2 1/4 cups flour

3/4 cup sugar

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. baking powder

3/4 tsp. salt

1  8 oz. can crushed pineapple

1 large apple, peeled and shredded

1 1/2 cups carrots (about 2 large carrots), shredded

1 cup raisins (optional)

1 stick butter, melted

3 eggs

1 tsp. vanilla

Start by toasting nuts and coconut in a dry skillet over medium heat for 5 - 7 minutes, until coconut begins to brown, but not burn. Set aside to cool. 

If you'd rather not, you don't need to do this step. It enhances the flavor but is certainly not necessary.

Dump shredded apple and crushed pineapple in a fine mesh strainer set over a 2 cup measuring cup. Press juice out of the fruit with a spatula until dry. You should have about 1 cup of liquid. 

Set dry fruit aside.

Pour pineapple/apple liquid into a small skillet and boil over medium heat to reduce liquid to 1/4 cup. This takes 5 - 7 minutes. Set aside to cool.

This step, while troublesome, is more necessary. Morning Glory Muffins are notorious for being too wet and gummy. This method ensures that your muffins will not be overly sticky and heavy. 

Combine flour, sugar, baking soda, cinnamon, baking powder and salt in a large bowl. 

Stir in the melted butter and reduced pineapple/apple juice.

Then whisk in the eggs and vanilla.

Finally add in the goodness: coconut and nuts, shredded carrots, and pressed pineapple and apple.  

You can also dump in the raisins at this point if you desire.

Fill twelve lined (or well greased) muffin cups with batter. You can use just one pan for nice, large muffins, or extend to a second pan for sixteen slightly smaller muffins (which I did here). 

Bake for 24 - 28 minutes at 350 degrees, until muffins are golden brown and a toothpick inserted in the center comes clean. Cool in pan for 10 minutes before removing to finish cooling on a wire rack. Muffins can be stored for up to 3 days in an airtight container. 

Recipe from Cook's Country magazine.