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Morning Glory Muffins

From the book CakeLove in the Morning by
Yield 8 to 10 muffins


It seems unlikely that this long and varied list of ingredients would come together and taste like cake, but it works and is one of the tastiest muffins you’ll find. The first time I had one, I was blown away at this nubby mass of goodness.


5 oz. (1 cup) unbleached all-purpose flour
½ cup superfine sugar
¼ cup shredded coconut, unsweetened
¼ cup whole pecans
½ tsp. baking powder
¼ tsp. ground cinnamon
¼ tsp. sea salt
~ Pinch of ground mace (optional)
¾ cup peeled and grated carrots
½ cup peeled and grated apple (Gala or Fuji)
½ cup finely chopped dried pineapple
6 Tbsp. rice bran, grapeseed, or canola oil
¼ cup grated zucchini
¼ cup raisins or currants
½ tsp. vanilla extract


  1. Preheat the oven to 350 degrees and place a rack in the middle.
  2. In a large bowl, gently whisk to combine the flour, sugar, coconut, pecans, baking powder, cinnamon, salt, and mace, and set aside. Combine the carrot, apple, pineapple, oil, zucchini, raisins, eggs, and vanilla in a separate bowl.
  3. Stir the liquid mixture into the flour mixture with a wooden spoon.
  4. Spray the muffin pan really well with nonstick spray, then line with paper liners.
  5. Scoop ¼ cup batter into each paper liner.
  6. Bake for 30 minutes, or until a skewer inserted in the center of a muffin comes out clean. The muffins should be light and golden in appearance.
  7. Remove from the oven and allow them to rest in the pan for at least 5 minutes before serving.

This content is from the book CakeLove in the Morning by Warren Brown.

There are 6 comments on this item
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0% recommend this recipe
1. by anonymous on Nov 28, 2012 at 4:47 PM PST

Should the words “rice bran” be on the oil line of the ingredient list?

2. by Connie Keyes on Nov 28, 2012 at 6:13 PM PST

The nutritional content would be nice. They look delicious but if they are half a day’s calories not work for anything other than special treat.

3. by Carrie Floyd on Nov 28, 2012 at 8:56 PM PST

Anonymous, there is such thing as rice bran oil, which the author lists as a choice in the recipe. As for nutritional content, these muffins are packed full of fruit, veggies, and nuts with not a whole lot of oil. I replaced half of the flour with whole wheat pastry flour and thought they were delish.

4. by anonymous on Nov 29, 2012 at 1:11 AM PST

1 1/2 eggs? I’m confused

5. by Lori LaBarre on Nov 29, 2012 at 8:21 AM PST

could we use Flax instead of the oil?
6 Tbsp. rice bran, grapeseed, or canola oil

6. by Carrie Floyd on Nov 29, 2012 at 9:13 AM PST

Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!

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