I ended up with 3-½ dozen moist and delicious mini-muffins. Then I turned them onto a wire rack to cool completely. I allowed the muffins to cool for 10 minutes in the muffin pan. After the cooking had completed, they were golden brown and a toothpick inserted in center of a muffin came out clean. I baked the mini muffins in a preheated 350° F oven for about 16 minutes. Using a 1½-inch disher, I portioned the batter into the cups of a mini muffin pan that I had sprayed with non-stick baking spray. Then I added the liquid to the dry ingredients and stirred the mixture with a wooden spoon until everything was combined.įinally I added the pineapple, shredded apple, shredded carrots and Craisins to the batter, and stirred to combine everything. I then added the eggs and vanilla, and whisked to combine. When both were suitably cool I combined them. In addition I melted the butter and set it aside to cool. I poured the reduced fruit liquid into a measuring cup to cool. Adding the syrupy liquid back into the batter inserted the fruity flavor without introducing too much moisture. According to Cooks Country, the reason for doing this was that the fruit liquid made the muffins gummy and wet, but without the liquid, the muffins lacked the fruity flavor. I poured the liquid into a large skillet and brought it to a boil over medium-high heat for about 8 minutes to reduce it to a syrupy liquid. I ended up with about ¾ of a cup of liquid. Then I added the crushed pineapple and shredded apple to a mesh strainer positioned over a bowl, then I pressed the fruit dry. First I shredded the carrots, and the peeled and cored Granny Smith apple. I dumped the dry ingredients into a mixing bowl, and set it aside to begin working on the other ingredients. Then I added the flour, sugar, baking soda, ground cinnamon, baking powder, and salt to the food processor. ![]() This took about 8 minutes.Īfter the toasted coconut and pecans had cooled, I processed them in the food processor until they were finely ground. I started by toasting the shredded coconut and pecans in a dry skillet over medium heat. The Cooks Country recipe called for golden raisins which I didn’t have, so I used Craisins instead. I used the following ingredients for the Morning Glory Mini-Muffins: sweetened coconut, pecans, flour, granulated sugar, salt, ground cinnamon, baking soda, baking powder, salt, crushed pineapple, Granny Smith apple, unsalted butter, eggs, vanilla extract, carrots and Craisins. Initially, I was going to use the original recipe, but decided that I would start with the Cooks Country recipe. Since then, there have been numerous variations of the recipe. ![]() Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years. The recipe was first published in Gourmet Magazine in 1981. Then scroll to the top of this page and click the ’Buy’ button.The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. Our composition book, notebooks journals are the perfect gift for any occasion. This journal is great for taking notes, jotting lists, doodling, brainstorming, prayer, gratitude, meditation, and mindfulness journaling. It makes a great birthday, thanksgiving, christmas, holiday, graduation or couple anniversary gift, boys, girls, mom, teens, men, women, kids, and adults. ✔ Makes an affordable gift for any occasion. ✔ 8 extra note pages just after each page ✔ 4 pages for keeping your secret passwords ![]() This beautifully designed customized lined notebook/journal will make the perfect gift for you or your loved ones. Encourage love, growth, positivity and hard work. This trendy, stylish, motivational, and empowering notebook journal & sketch diary is a great gift for big milestone life events. ♥ Multipurpose All-in-One Composition Journal to write in ♥
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