Another Morning Glory Muffin

A good morning glory muffin is basically breakfast and a fruit salad in one hand. This version packs in grated carrots, shredded apple, crushed pineapple, sweetened coconut, dried cranberries, and chopped pecans, so every bite has something going on.

All that fruit and vegetable does more than add flavor; it keeps the crumb genuinely moist, helped along by a splash of the reserved pineapple juice stirred into the wet ingredients.

A full tablespoon of cinnamon warms the whole batch, and because the batter is studded with so much produce, these stay tender for days rather than drying out overnight.

The method couldn’t be more forgiving: whisk the dry ingredients, fold in the fruit and nuts, whisk the wet, and stir the two together. No mixer needed.

Pro Tips

• Don’t overmix once wet meets dry; a few lumps make tender muffins, while overmixing makes them tough.
• Drain the pineapple well but save that quarter cup of juice, since it’s the moisture trick.
• Fill the cups full, because this batter doesn’t dome much on its own.
• They freeze well; wrap individually and thaw for grab-and-go breakfasts.

Variations

• Swap regular or golden raisins for the cranberries.
• Use walnuts in place of pecans, or leave the nuts out for allergies.
• Stir in a tablespoon of ground flax or wheat germ for extra fiber.