Morning Glory Muffins--Preserved for Posterity

Blogging between batches with a Lazy Magnolia in hand.  Lovely Sunday afternoon--pumpkins on the porch, the sounds of football and a whirring washing machine in the background.  This is a favorite recipe of mine, well for the whole house and many friends actually.  Supposedly it's from Broadstreet Bakery in Jackson, MS.  It may have come from a Mississippi Magazine years ago.  Maybe.  Regardless, they are delicious. 

My dad's mother, my Grandmother Jo, had her substitutes.  You must reread that with your most Southern, Lowah Alabamah accent in mind: "Suuubh-sti-tuhoooo-ts."  Really.  She was such a dear, dear lady, and I promise she spoke that way.  My grandfather "got" diabetes.  Rather, the decades of overindulging in salty, fried, bacon grease seasoned, and sweet foods caught up with him.  Rather than changing their usual diet, my grandmother sucked all of the fat and sugar out of her same old recipes.  This is where the, "Suuubh-sti-tuhooo-ts," come into play.

Today, I decided in a Grandmother Jo moment to healthify this one.  There are not many changes to the original recipe, but every little bit counts!

If I wash my hands and touch it again or drip on it, it could be bye bye muffins.

Morning Glory Muffins

1 1/4 c sugar

2 1/4 c flour--1 1/4 c wheat, 1 c all purpose

1 heaping Tbs cinnamon

2 tsp baking soda

1/2 tsp salt--sea salt

1/2 c coconut flakes

1/2 c golden raisins

1 large Red Delicious apple, shredded (leave the skin on and shred on a cheese grater)

2 c carrots, grated (this is usually about 2-3 large carrots)

8 oz. can crushed pineapple, drained

1/2 c pecans (I always leave the nuts out if they will be shared)

3 eggs (room temperature--you MUST do this!)

1 c applesauce (you could use pumpkin puree or the puree of your choice, really)

2 Tbsp coconut oil, liquified

1-2 tsp vanilla

Preheat oven to 375 degrees.

Sift together sugar, flours, cinnamon, baking soda, and salt into a large mixing bowl.  Add the next 6 ingredients and  stir well to combine.

In another bowl, whisk eggs, oil, and vanilla.  Pour into dry ingredients and mix well.  Spoon batter into greased or papered muffin tins.  Fill to slightly above the rim or to the edge of your paper.  Bake for 28 minutes or until a toothpick comes out clean.  The original says 35 minutes, and I find that using oil instead of the applesauce/coconut oil combo does necessitate longer cooking time.  Just watch them.  They are supposed to be a soft, very moist muffin. 

Let cool for at least 10 minutes, then turn out onto a wire rack to cool completely.

Yields 18-22 muffins.