By Cat, Jan 2008 (Photo, right, from Wikimedia Commons)

• See also: 1. Breads & Muffins Menu; 2. Grains, Flours & Starches (About) Menu; 3. Crumb or Nut-Crumble Topping for Muffins; 4. Sprouting/Soaking Grains (Before/After Grinding); 5. Sugar and Other Sweeteners Menu
• Includes: 1. Cat’s Morning Glory Muffins: Version I with Sprouted-Grain Flour; Version II with Pre-Soaked Flour; 2. McKinstry’s Original Morning Glory Muffins Recipe, with Pineapple; 3. Cat’s Adaptation of the Original

I first had Morning Glory muffins when my friend Michael Lindenmeyer rented my Portland basement for a summer art studio.  His Mom made a bunch of Morning Glory muffins, which he then shared with me.  Unfortunately, I don’t have her recipe, so I’m perfecting my own.

The original Morning Glory muffin recipe is available at Earthbound Farms (5), and copied below.  I also provide an adaptation of this original recipe, to use sprouted grain flour but retaining the original pineapple (second recipe).

However, I’m allergic to pineapple, so have developed my own recipe that does not include this fruit (first recipe below). 

About Ingredients:

Flour: I use all sprouted grain flour or pre-soaked whole grain flour in these recipes (no white flour). However, you might get a better rise if you use a third of the total flour as unbleached white flour, included in the dry ingredients (not in the pre-soak).

I also include coconut flour for its fiber content, and because it helps keep the muffins moist. If you don’t have it or don’t want to use it, see instructions in each recipe for eliminating the coconut flour.

Sweetener: You can sweeten with sugar (I prefer minimally processed dried sugar cane juice, such as Rapadura, or with stevia.  I would not recommend eliminating or replacing the maple syrup, as it has great vitamin and mineral content, and contributes to the flavor of the muffins.  Just be sure to use minimally processed, preferably organic, grade-B (baking grade) maple syrup.  Grade B is more nutrient dense than Grade A syrup (pancake syrup).  In a pinch, you could substitute unsulfured molasses, but its flavor is stronger, and may overwhelm the delicate carrot and apple flavors.

Flax Seeds: These are added for flavor and fiber. I have a wonderful Revel electric grinder from India (where they fresh-grind all their seeds and spices), and grind them fresh. I include them with the dry ingredients, as they will quickly get soft and a bit slimy in moisture.

Baking Powder & Baking Soda: Generally, baking soda is used if there are acidic ingredients in the recipe (such as yogurt, buttermilk, or fruit juice) to activate the soda; baking powder is used if there are no acidic ingredients in the recipe, as it is self-activating. My recipes are acidic from the yogurt, but when using soda alone, I don’t get enough rise. Therefore I suggest adding a bit of baking powder as well, as indicated in red text. See also my articles:

• Baking Soda vs Baking Powder, Part 1 (The basics; making your own baking powder)
• Baking Soda vs Baking Powder, Part 2 (Creating/adjusting recipes; soda equivalence)

Cat’s Morning Glory Muffins: 2 Versions

Version I: With Sprouted-Grain Flour

I’m allergic to pineapple, so I’ve been working on an adaptation that does not include this fruit.  Baking soda is used to leaven these muffins, which requires an acidic batter such as that provided by pineapple; I use yogurt instead.

My recipe is adapted from three sources: All Recipes (1), Cooks.com (2,3), and Whole Foods market (4).

I use sprouted grain flour in this recipe.  If you do not have sprouted grain flour, try my pre-soaked whole grain flour recipe (Version II). Or  you can use whole wheat pastry flour (without a presoak), but use 1 -2 Tbsp more flour.

If not using coconut flour: increase sprouted wheat flour to 1 ½ cups and eliminate the ¼ cup milk (or fruit juice), as noted in Ingredients.

Makes 12 – 24 muffins, depending on size of pan (if making 24, make in 2 batches of 12).

Ingredients & Equipment:

• Fruit & Nuts:
• ½ cup raisins (dark or golden), soaked in hot water to plump
• 2 cup grated carrots
• ½ cup diced or grated, peeled apple (a coarse grate is best)
• ½ cup chopped walnuts or pecans
• ½ cup flaked unsweetened coconut
• Dry Ingredients:
• 1 ¼ cups sprouted wheat or spelt flour (may need 1 – 2 Tbsp extra after combining with wet ingredients, especially if using whole wheat flour)
• ¼ cup coconut flour (if not using, also eliminate 1¼ cup milk/fruit juice in Wet ingredients, and increase sprouted flour to 1 ½ cups)
• 2 tsp. baking soda
• 1 tsp baking powder (¼ tsp soda equivalence for total 2 ¼ tsp soda equivalence)
• 1 tsp. cinnamon
• ½ tsp. unrefined sea salt
• 1 Tbsp freshly-ground flax seeds
• Wet ingredients:
• ¼ tsp stevia extract powder (optional)
• 2 X-large or 3 small eggs (pasture-raised, farm-fresh)
• 3 Tbsp plain, unsweetened yogurt
• ¼ cup whole milk or fruit juice (eliminate if not using coconut flour)
• ½ cup Rapadura or other sugar (omit if using stevia)
• ¼ cup Grade-B maple syrup
• ⅔ cup softened butter or coconut oil
• 2 tsp. real vanilla extract
• Equipment:
• Large bowl
• 2 Small bowls
• Muffin pan
• Muffin papers

Method:

1. Preheat oven to 350°F. Grease 12 muffin cups (butter or coconut oil), or fill with cupcake papers.
2. Fruit & Nuts: Put raisins in a small bowl and add enough hot water to cover.  Let soak while you measure the other ingredients.  Then drain off excess water.
3. Grate carrots; peel, core and dice (or grate coarse) the apple; place all in a bowl with nuts and coconut flakes.
4. Dry ingredients: measure all but the seeds into a sifter, sift into bowl and then stir in the ground flax seeds.
5. Wet ingredients: If using stevia, stir it into the yogurt. Beat eggs and yogurt, add sugar (if using) and maple syrup, butter, and vanilla. Add carrot mixture and soaked raisins, and mix well.
6. Stir dry ingredients into carrot mixture,  combining just until flour is moistened. Do NOT over-mix.
7. Bake: Spoon into muffin cups, filling them just shy of the brim. NOTE: if making 24 smaller muffins bake in 2 batches of 12, separately.
8. Bake in preheated oven 25 to 30 minutes.

Testing

1/17/08:  Used 1 ¼ cups sprouted wheat flour and ¼ cup coconut flour.  After mixing all together I added another tablespoon of sprouted wheat flour because the batter seemed a bit wet  (this will vary from batch to batch because of variation in moisture in flour and in the air). However, batter is a bit stiff with all the solid ingredients. This batch filled 12 muffin cups.  Result:  They rose a little bit, just above the rim. Nice sweetness and texture.  The apple is too chunky when cubed; I recommend using a coarse grate instead.  Also, might get more rise if use part white flour and/or adding baking powder as well as soda. Recipe updated accordingly.

Version II: with Pre-Soaked Flour

This recipe is based on my sprouted-grain recipe above, but using mostly whole-grain flour presoaked in acid medium.

Because I’ve not yet tested this version, I’m not sure how much liquid to eliminate in the presoak if not using coconut flour in the dry ingredients. I’m also not certain about the amount of baking soda and baking powder to use (soda equivalence).

Makes 12 – 24 muffins, depending on size of pan (if making 24, make in 2 batches of 12).

Ingredients & Equipment:

• Pre-Soak (day before baking):
• 1 ¼ cup whole wheat or spelt flour (may need 1 – 2 Tbsp extra after combining with wet ingredients, especially if using whole wheat flour)
• ¼ cup yogurt
• ¼ cup boiling water (reduce to 2 Tbsp if not using coconut flour in dry ingredients)
• Fruit & Nuts (next day)
• ½ cup raisins, soaked in hot water
• 2 cup grated carrots
• ½ cup diced or grated, peeled apple
• ½ cup chopped walnuts or pecans
• ½ cup flaked unsweetened coconut
• Dry Ingredients
• ¼ tsp stevia extract powder (optional)
• ¼ cup coconut flour (if not using, substitute ¼ cup unbleached white flour, or increase whole grain flour in presoak to 1 ½ cups)
• 2 tsp. baking soda
• 1 tsp baking powder (total soda equivalent of 2 ¼ tsp)
• 1 tsp. cinnamon
• ½ tsp. unrefined sea salt
• 1 Tbsp fresh-ground flax seeds
• 1 – 2 Tbsp unbleached white flour (if necessary)
• Wet ingredients
• 2 X-large or 3 small eggs (pasture-raised, farm-fresh)
• ½ cup Rapadura or other sugar (omit if using stevia)
• ¼ cup Grade-B maple syrup
• ⅔ cup softened butter or coconut oil
• 2 tsp. real vanilla extract
• Equipment:
• Large bowl
• waxed paper
• 2 Small bowls
• Muffin pan
• Muffin papers

Method:

1. Pre-Soak (Start day before baking): Stir boiling water into buttermilk/yogurt.
2. Using large bowl, stir buttermilk/yogurt mix into whole grain flour until all the flour is moistened and the dough will form a ball.
3. Press a sheet of waxed paper against the dough in the bowl and let sit in a warm spot overnight.
4. Next Day: Preheat oven to 350°F. Grease 12 muffin cups (butter or coconut oil), or fill with cupcake papers.
5. Put raisins in a small bowl and add enough hot water to cover.  Let soak while you measure the other ingredients.  Then drain off excess water.
6. Grate carrots.  Peel, core and dice (or coarsely grate) the apple.  Place all in a bowl with nuts and coconut.
7. Dry ingredients: measure all but the seeds into a sifter, sift into bowl and then stir in the ground flax seeds.
8. Wet ingredients:  If using stevia, stir it into yogurt to dissolve. Beat eggs and yogurt, add sugar (if using) and maple syrup, butter, and vanilla. Add carrot mixture and soaked raisins, and mix well.
9. Stir wet ingredients into the soaked flour.  Then stir in dry ingredients, just until flour is moistened. Do NOT over-mix.  Add white flour 1 Tbsp at a time, as necessary.
10. Bake: Spoon into muffin cups, filling them just shy of the brim. NOTE: if making 24 smaller muffins bake in 2 batches of 12, separately.
11. Bake in preheated oven for 25 to 30 minutes.

McKinstry’s Original Morning Glory Muffin Recipe

The original recipe was created in 1978 by Pam McKinstry for her restaurant on Nantucket, and was first published in Gourmet Magazine in 1981. I copied it here from Earthbound Farms (5)

Copy of Original Recipe

I’ve not changed the ingredients or amounts, but I have put them in my own format for ease in comparing to my other recipes.

Ingredients

• Fruits & Nuts:
• ½  cup shredded, sweetened coconut
• ¾ cup Organic raisins
• 1 large Organic apple, peeled and grated
• 1 cup crushed pineapple (drained, about 8 oz)
• 2 cups grated Organic carrots
• ½  cup coarsely chopped pecans or walnuts
• Dry ingredients:
• 1 ¼ cups sugar
• 2 ¼ cups unbleached all-purpose flour
• 1 Tbsp ground cinnamon
• 2 tsp baking soda
• ½  tsp salt
• Wet ingredients:
• 3 large eggs
• 1 cup vegetable oil [Cat’s note: I would use olive oil]
• 1 tsp pure vanilla extract

Method:

1. Position oven rack in lower third of oven; preheat to 350°F.
2. Sift together dry ingredients into large bowl. Add fruits, etc. and stir to combine & dredge.
3. In separate bowl, whisk together wet ingredients. Add to mixture in large bowl; blend well.
4. Spoon into muffin tins lined with muffin cups (or greased tins), filling each to the brim.
5. Bake in preheated oven for 35 minutes or until a toothpick inserted into the middle comes out clean.
6. Cool in pan 10 minutes, then turn out onto a rack to finish cooling.

Cat’s adaptation of Original Recipe

I’ve adapted the original to use whole-grain and coconut flour; and unsweetened instead of sweetened coconut. I also offer a change in the sweetener used: The original recipe calls for 1 ¼ cups sugar. Since today, most white sugar is from GMO sugar beets; I’ve altered this to 1 cup Rapadura or cane sugar and ¼ cup Grade-B maple syrup; but for my taste, I’d use only ½ cup Rapadura and ¼ cup Grade-B maple syrup (or ¼ tsp stevia and ¼ cup Grade-Bmaple syrup).  The Grade-B maple syrup adds additional moisture needed when using sprouted grain flour.

The original recipe does not pre-soak the raisins in hot water to plump them, but I would recommend it.  It also calls for vegetable oil, but because most vegetable oil is usually rancid, I prefer to use olive oil, or coconut oil that has been allowed to melt (set measuring container in bowl of hot water).

If you don’t use coconut flour, increase grain flour to 2 cups (as 2 cups whole grain or part whole, part unbleached white) and eliminate the ¼ cup milk (or juice).

Note, you could also use part unbleached white flour, perhaps 1 cup whole grain and ¾ cup white.

I’ve not tested this adaptation, since I’m allergic to pineapple.

Ingredients & Equipment:

• Fruit & Nuts
• ¾ cup Organic raisins, soaked in hot water, drained
• 2 cup grated carrots
• 1 cup (1 large) Organic apple, peeled & grated
• 8 oz crushed Organic pineapple, drained
• ½ cup chopped Organic walnuts or pecans
• ½ cup flaked unsweetened coconut
• Dry Ingredients
• 1 ¾ cups whole grain or sprouted wheat flour (may need 1 – 2 Tbsp extra)
• ½ cup coconut flour  (if not using, substitute ¼ cup unbleached white flour, or increase whole grain flour to 2 cups)
• 2 tsp. baking soda
• 1 Tbsp. cinnamon
• ½ tsp. unrefined sea salt
• Wet ingredients
• 3 large eggs (pasture-raised, farm-fresh)
• ½ cup whole milk or fruit juice (eliminate if not using coconut flour)
• ½ – 1 cup Rapadura or other cane sugar; or ¼ tsp stevia extract powder
• ½ cup Grade-B maple syrup
• 1 cup olive oil or melted coconut oil
• 1 tsp. real vanilla extract

Method

1. Place oven rack in lower third of oven; preheat oven to 350°F. Grease 16 muffin cups (butter or coconut oil), or fill with cupcake papers (fill unused muffin cups with water).
2. Put raisins in a small bowl and add enough hot water to cover.  Let soak while you measure the other ingredients.  Then drain off excess water.
3. Measure dry ingredients into a sifter and sift into a large bowl.
4. Grate carrots; peel, core and grate  the apple (coarse); add to dry ingredients with nuts and coconut.
5. Beat eggs and milk, add sugar/stevia and maple syrup, oil, and vanilla. Pour into bowl containing fruit, nuts and dry ingredients, and stir to blend well.
6. Spoon into muffin cups, filling them to the brim.
7. Bake in preheated oven for 35 minutes, or until a toothpick inserted into the middle comes out clean.
8. Cool in the the pan for 10 minutes, then turn out onto a rack to finish cooling. Yields: 12 – 24, depending on size — standard cupcake size yields 16.

Serving Suggestions, all versions

• Serve warm with real butter or homemade cream cheese or creme fraiche for breakfast or afternoon snack.

References:

1. allrecipes.com/Recipe/Easy-Morning-Glory-Muffins/Detail.aspx
2. cooks.com/rec/view/0,174,150174-231205,00.html
3. cooks.com/rec/doc/0,174,149174-229205,00.html
4. wholefoodsmarket.com/recipes/bread/muffin_morningglory.html
5. Earthbound Farms, copy of original Morning Glory Muffins Recipe: ebfarm.com/recipes/original-morning-glory-muffins