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MORNING GLORY MINI-MUFFINS
We may not always be able to get to a bed and breakfast for the weekend, but we can certainly pretend we’re there by enjoying their recipe.
From “Texas Bed & Breakfast Cookbook,” 2003, by Carol Feino & Erin Faino; a recipe from Munzesheimer Manor in Mineola, Texas:
2 cups flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 apple, peeled, cored, and grated
½ cup raisins
½ cup shredded coconut
½ cup chopped pecans
1 cup grated carrot
½ cup vegetable oil
1 stick (1/2 cup) butter, melted
2 teaspoons vanilla extract
Preheat oven to 350°F. Spray mini-muffin cups with nonstick cooking spray. In a large bowl, sift together flour, sugar, baking soda, and cinnamon. Add grated apple, raisins, coconut, pecans, and grated carrot. Mix thoroughly, until mixture resembles a coarse meal.
In a medium bowl, beat eggs with a whisk. Add oil, butter, and vanilla; whisk to blend. Add wet ingredients to dry ingredients; stir just until combined. Spoon batter into muffin cups. (At this point, the batter can be covered and frozen.) Bake for 10-12 minutes, or until done. Cool for 5 minutes before removing muffins from muffin pans. Serve warm.