Morning Glory Muffins are made with a little bit of everything — whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut and wheat germ — and, true to their name, they’re a glorious way to start the day. Created decades ago by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island, they’re a throwback to the 1970s “back-to-the-land” movement, when wholesome hippie food was all the rage. (Hint: If you like carrot cake, you’ll love them.)
Despite the long list of ingredients, Morning Glory Muffins are easy to make, especially if you use a food processor to shred the carrots and apple. The ingredients are pretty straightforward. I’ll just note that I like to use King Arthur White Whole Wheat Flour for this recipe because it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). If you can’t find it, regular whole wheat flour or a combination of whole wheat flour and all-purpose flour will work fine.
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