My friend and museum mentor, Linda Sterling, shared this recipe with me. Not only do I love these muffins, I love their name...They remind me of the morning glory flowers that grew in our backyard in Oceanside, that opened with all of their purple passion each morning and closed demurely every night.
And the name reminds me of the prayer my mother and her sister and their mother said every morning, the "Modeh Ani," a prayer giving thanks to G-d for returning your soul each day upon awakening...the glory of each morning.
Ingredients
1 cup chopped pecans
1 cup unsweetened shredded coconut
2 apples, peeled, cored and grated
6 large eggs
2 cups vegetable oil
4 teaspoons vanilla
Nonstick baking spray, for pan
4 cups all-purpose flour
2 ½ cups sugar
4 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
4 cups grated carrots
1 cup raisins
Preparation
- Preheat oven to 350° F.
- In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt. Stir in the grated carrots, raisins, pecans, coconut, and apples.
- In a separate bowl, beat together eggs, oil and vanilla, then stir egg mixture into flour mixture until batter is just combined. Spoon batter into greased muffin tin.
- Bake 35 minutes or until they are springy to the touch. Allow to cool in pan 5 minutes, then turn out onto a rack.
Yield: 24 – 30 muffins
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