It’s spring break, and it snowed. I know March is typically the snowiest month here, but there’s something crazy about being on spring break and seeing fresh white powder outside.
It is pretty though. And, it made for a great backdrop for watching Frozen. Have you seen it? I LOVED it. So much so, I watched it twice yesterday – once with my adorable little sister and once with my husband. Perfect.
Just like these muffins. Delicious and so enjoyable, you’ll reach for a second. Maybe not as spring-like as these Cranberry Orange Zest Muffins, or with as many veggies as these Apple Carrot Zucchini Muffins, but they are perfect for a snowy morning, or to enjoy alongside your viewing of Frozen!
Morning Glory Muffins – Adapted from Mom
- 2 1/3 C white whole wheat flour
- 1 C sugar
- 3 tsp. cinnamon
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs
- 3/4 C unsweetened applesauce
- 1/2 C olive oil
- 1 tsp. vanilla extract
- 2 C grated carrots
- 1 medium apple (tart, like Granny Smith), grated
- 1 (8 oz) can crushed pineapple, drained
- 1/2 C raisins
- 1/2 C flaked coconut
Mix together 2 1/3 C white whole wheat flour, 1 C sugar, 3 tsp. cinnamon, 2 tsp. baking soda and 1/4 tsp. salt.
In another bowl, combine 3 eggs with 3/4 C applesauce, 1/2 C olive oil and 1 tsp. vanilla. Then, combine the dry ingredients and stir well.
Fold in the grated carrots, apple and pineapple. Stir well. Toss in raisins and flaked coconut.
Using an ice cream/cookie scoop, fill lined or lightly greased muffin tins until they are 2/3 full. This recipe will fill 24.
Bake at 350 for 20-25 minutes; check for doneness with a toothpick inserted in the center of one of the muffins in the middle of the tray. When the toothpick comes out clean, the muffins are ready. Cool in the pans for 5 minutes.
Cool to room temperature before serving.