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    You are in: Home / Recipes / Morning Glory Carrot Muffins Recipe
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    Morning Glory Carrot Muffins

    Morning Glory Carrot Muffins. Photo by Redsie

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    Mirj's Note:

    This is a good way to start your morning, get your day going, finish off the day, hey, this is just a good thing to eat any time.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F degrees.
    2. 2
      Lightly spray 12 muffin cups or line with paper cups.
    3. 3
      Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
    4. 4
      Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
    5. 5
      Stir in pineapple.
    6. 6
      Pour into flour mixture and stir until just combined.
    7. 7
      Stir in carrots and raisins.
    8. 8
      Spoon batter into muffin cups.
    9. 9
      Bake 15-17 minutes or until a toothpick comes out clean.

    Ratings & Reviews:

    • on May 31, 2002


      Yummm! These muffins are so good, they (almost) make me eager to get out of bed in the morning :) I added 1/2 cup pecans and 1 tsp. orange extract just because I liked the added flavor. These also freeze well. Thanks for another great recipe, Mirjam!

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    • on December 10, 2002


      FINALLY, I got around to making these this evening. We received a phone call that one of our very old family friend wanted to pay a visit tomorrow - after MONTHS! I was very excited, and I immediately decided to make these muffins. I substituted the butter with margarine and since I don't have nutmeg, I doubled the quantity of cinnamon. I made the buttermilk at home, by taking 1 tbsp less to 1/2 cup of milk(I used Rainbow evaporated milk as I ran out of fresh milk) in a cup and adding 1 tbsp. of lemon juice to it and then allowing it to sit for 5 minutes before using it in the recipe. I was making the batter for this, the time was 10pm when the doorbell rang, and when I opened it, some "unexpected guests" were right before my eyes! LOL. So, I made these muffins, and served them, at 10:30pm! They went very well, and, I am now going to make these all over again(this time I'll remember to double the recipe). Thank YOU for the recipe!

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    • on January 19, 2003


      My husband and I tried this recipe last night, I chose it because all the ingredients were common things I had in the kitchen. Except for the buttermilk, I had milk and lemon juice so I made it. I'm very happy to have learned how to make the buttermilk. I followed the recipe perfectly but it turned out a little runny, I think it was the pineapples, I added about 1/2 cup of walnuts to the batter. I had much more than 12 muffins though, I poured the rest into a loaf pan and baked it about 15 minutes longer than the muffins. They were a little sticky on the bottom and didnt rise very well when finished. I think I will not use pineapple next time maybe I'll try a type of berry instead. All in all I was very happy with this recipe. I will definetely use it again because it's easy and includes very basic ingredients. I will recommend it to others as well. LTG444

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    Read All Reviews (9)


    Nutritional Facts for Morning Glory Carrot Muffins

    Serving Size: 1 (1146 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 198.0
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.8 g
    Cholesterol 15.9 mg
    Sodium 255.6 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 1.2 g
    Sugars 21.8 g
    Protein 2.8 g

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