Morning Glory Muffins
Morning Glory Muffin batter gets a California upgrade with Granny Smith apples from Apple Hill country and prune puree from the orchards of the Sacramento Valley.
Ingredients
- 2 cups gluten-free cup for cup all purpose flour spooned and leveled
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp ground nutmeg
- 1 tsp coarse kosher salt
- 2 large eggs
- ¼ cup prune puree recipe follows in the recipe card notes
- ½ cup brown sugar
- ½ cup applesauce
- ½ cup olive oil
- Zest of 1 large orange
- ¼ cup freshly squeezed orange juice
- 1 tsp vanilla bean paste or extract
- 3 cups grated carrots about 5 good-sized carrots
- 1 cup peeled and grated Granny Smith apple about 2 small apples.
- ¾ cup walnut pieces
- ½ cup golden raisins
Instructions
- Preheat the oven to 400°F (200℃) and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, whisk together the eggs, brown sugar, prune puree, applesauce, olive oil, orange zest, orange juice, and vanilla. Add the shredded carrots and apples and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts and raisins.
- Evenly divide the batter among the prepared muffin cups, adding about ½ cup to each one.
- Bake the muffins for 20 to 25 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
How to make prune puree:
• 16 ounces pitted California Prunes
• 1 ½ cups hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 2 months. Can you substitute the gluten free flour? Yes, you can either swap in regular ap flour cup for the g-free alternative. Or you can substitute 1 cup whole wheat flour and 1 cup ap flour for a slightly heartier muffin.
• 16 ounces pitted California Prunes
• 1 ½ cups hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until a smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 2 months. Can you substitute the gluten free flour? Yes, you can either swap in regular ap flour cup for the g-free alternative. Or you can substitute 1 cup whole wheat flour and 1 cup ap flour for a slightly heartier muffin.
Nutrition
Serving: 1muffinCalories: 294kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 27mgSodium: 347mgPotassium: 259mgFiber: 4gSugar: 19gVitamin A: 5435IUVitamin C: 5mgCalcium: 90mgIron: 2mg
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