Cranberry Orange Morning Glory Muffins

by Rachel on October 17, 2010

Cranberry Orange Morning Glory Muffins

The provenance of this muffin recipe is a bit unclear.  Let’s just say that it is my understanding  that it is an adaptation of an adaptation of a recipe that may or may not have been in a now out-of-print cookbook called The Berry Bible that was reproduced in an article in either the San Francisco Chronicle or the San Jose Mercury News a number of years ago.  No joke.  My mom had a version of this muffin at the lovely Edgemere Cottages in Carmel-by-the-Sea when she stayed there at the end of this summer.  She loved these muffins and the Edgemere Cottages.  I’ve put my stamp on them (the muffins, not the cottages), swapping in white wheat flour instead of all-purpose, cutting the sugar and using cranberry/orange relish instead of berries.  In whatever adaptation you use – these are lovely muffins.  Light, pretty, full of flavor – these muffins are perfect for a school morning or a Sunday brunch.

Cranberry Orange Morning Glory Muffins (18 Muffins)

  • 1 cup white flour
  • 1 cup white wheat flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups grated carrot
  • ½ cup sweetened shredded coconut
  • 1 green apple peeled, cored and grated
  • 3 large eggs, beaten
  • ½ cup canola oil
  • ¾ cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • 2/3 cup cranberry relish OR frozen berries

Preheat oven to 350 degrees.  Grease 18 regular sized muffin tins.  As per usual, I think vegetable spray is far easier to use and has a better outcome than attempting to butter muffin tins with actual butter or oil.

In a large mixing bowl whisk together the flours, sugar, baking soda, cinnamon and salt.  Stir in the carrots, coconut and apple until they are lightly coated by the flour mixture.  In a separate bowl whisk together the eggs, oil, applesauce and vanilla.  Pour this into the flour mixture and blend well.  Gently fold in the cranberry relish or frozen berries.

Fill your muffin cups to the tippy top.  I mean it.  They won’t overflow and if you go light on them they’ll be teensy.  Bake them for 25-30 minutes until a tester inserted in the muffin comes out clean.  Let them cool a minute or two before you take them out of the tins.  If you wait too long they’ll get soggy.  Cool them on a rack, or eat them as soon as you can bite into them without burning your tongue.  Oh man, are they ever good!

{ 5 comments… read them below or add one }

El October 21, 2010 at 1:42 pm

What a wonderful use for cranberries. The muffins look delicious!

Lyzii January 8, 2011 at 6:45 pm

I will have to try these! I have a recipe for Morning Glory Muffins in a CIA Breakfast cookbook from Williams-Sonoma, but these look even better.

Rachel January 9, 2011 at 8:49 am

They are my favorite muffins, ever. I need to make some this week. Thanks for reminding me!

Ann Archie March 31, 2012 at 1:02 pm

So we THOUGHT we had frozen cranberries and white wheat flour, but…no. And there were no cranberries to be found on a Friday night, even frozen, in March, so improvise we did. (1) 60z bag of dried cranberries soaked in hot water for about 30 mins until reconstituted. We only used 1/2 c. sugar because of the sugar in the dried cranberries. When blending with the orange, we added another 1/4 c. of dried (not the reconstituted) into the mix, why? We just felt like it.We subbed the whole wheat flour for the white wheat and then prayed to all the Gods hoping one would answer. We weren’t picky on that.
Viola!
A new variation of a great recipe. They were gobbled up!
Thanks Rachel!!

Rachel March 31, 2012 at 1:21 pm

Ann – that is a great story! Thanks so much for sharing it! I’m surprised that you couldn’t find any cranberries. I must admit, I horde them in the fall and freeze them myself. Had I known of your troubles you could have come over to my house to “borrow” some. I have at least three bags left, for just this sort of crisis.

Best,
Rachel

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