Special from Driggs: Morning Glory Muffins

LOS ANGELES TIMESJanuary 8, 2014 

Dear SOS: My husband and I visited friends outside Driggs, Idaho. There is an amazing family-owned bakery in Driggs with wonderful Austrian pastries. I would love to have the recipe for its morning glory muffins. They were not only delicious, but they also gave me great energy during our travels. I hope you can help.

LESLIE WAXMAN, Manhattan Beach, Calif.

Dear Leslie: Martha Pendl was happy to share her recipe for the morning glory muffins, so you can have a little bit of Idaho at home.


1 hour. Makes 18 muffins

2 rounded cups (about 10 ounces) flour

1 cup plus 1 tablespoon sugar

2 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 tart apples, preferably Granny Smith, peeled and cored and cut into 1/2-inch chunks

2 cups shredded carrots

3/4 cup shredded coconut

3/4 cup raisins

3 eggs

3/4 cup canola oil

Heat the oven to 350 degrees. Grease muffin tins to prepare.

In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. Add the apple, carrot, coconut and raisins, tossing to coat.

In a small bowl, whisk together the eggs and canola oil until emulsified and creamy. Carefully fold the egg mixture into the dry ingredients just until combined; the mixture will be very thick.

Divide the mixture among the prepared muffin tins, filling each of 18 muffin cups almost to the top. Bake the muffins until puffed and springy to the touch, 20 to 25 minutes. Cool on a rack before serving.

Nutrition per muffin: 252 calories; 3 g protein, 35 g carbohydrates, 2 g fiber, 12 g fat, 2 g saturated fat, 31 mg cholesterol, 20 g sugar, 336 mg sodium.

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