When I first heard about ‘Morning Glory Muffins’, I instantly knew I would love them as they are made with almost identical ingredients as ‘My Legendary Carrot Cake’. The missing ingredients are Apple and Shredded Coconut. So, I added them to my ‘My Legendary Carrot Cake’ as I reduced the amount of grated Carrots. I also used Pecans instead of Walnuts as the original recipe uses Pecans. Do you think you love them? You got to make them and taste. By the way, you can find the original ‘Morning Glory Muffins’ recipe on the internet, but you need to alter the recipe anyway, if you are using Australian standard size 12-hole muffin tin.


12 Muffins


1 & 1/2 cups Self-Raising Flour *OR 1 & 1/2 cups Plain Flour & 1 teaspoon Baking Powder
1 cup Brown Sugar *lightly packed
1/2 teaspoon Salt
2 to 3 teaspoons Cinnamon
2 large Carrots *coarsely grated, about 2 cupfuls firmly packed
1 Apple *coarsely grated OR cut into small pieces
1/2 cup drained Crushed Pineapple OR chopped Pineapple
1/2 cup Sultana OR Raisins
1/2 cup Pecans OR Walnuts *coarsely chopped
1/2 cup Sweetened Shredded Coconut
2 large Eggs
1/2 cup Vegetable Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract

  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.

  3. Transfer to a wire rack and cool completely. This muffins actually taste better when cold, even better next day.