I used sunflower oil, and I reduced the sugar slightly, but that shouldn’t have made a difference…I don’t think. I omitted the coconut, as my family doesn’t like it. Turned out delicious! Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Make it now. The flavors were best the morning after baking the afternoon prior. Keywords: muffins, vegan, carrots, walnuts, raisins, tahini, Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric, Subscribe to receive our latest recipes right in your inbox. So, I’ve been waiting to make this (for some unknown reason) but I finally did and I just want to say: We used cranberries for the dried fruit, 75% whole wheat, and 50% olive oil (ran out of vegetable oil) and they turned out great! I added a little extra sugar because it was mentioned that the original used a little more and I like cake to be sweet. The texture was just right – since the pineapple needed to be well-drained, I also made sure to squeeze some of the excess juice out of the shredded apple. I lacked pineapple and was going to sub a pear but ended up finding the pear still sitting on the block when the pan went in the oven. Waking up at 5 am to read sounds quite peaceful! Morning Glory breads/muffins normally include walnuts or pecans and I never know what to substitute for the volume (allergic). We then decided to glaze it with melted pepper jelly. I love morning glory muffins. Thanks so much for this wonderful recipe! Still delicious, although next time I’ll add the salt. If anyone’s curious about a vegan version, I made these with flax eggs (2 tablespoons ground flax + 6 tablespoons water) and another time with aquafaba (6 tablespoons) and both worked great. Share it or leave us a comment on Instagram, Twitter or Facebook! Bathrooms getting renovated. I’m guessing “morning glory” doesn’t have the same slang meaning in the US as in the UK though? These were the perfect treat for my adult sensibilities. Hi Deb! Changes I made: no lemon or cardamom, I subbed walnuts for pepitas. You can use another nut or something dry, maybe even oats. Thanks :). thanks for the heads up that all of this works! Although many folks are praising the flexibility of this recipe do remember that it’s still baking! I don’t improv, I stick to recipes, but this time around, because I don’t have a square pan, I made it into 12 muffins. Note: You can watch an Instagram Story demo of this recipe over here. Baked it for 45 min, because at 30 it was still rather batter-y. You’re like my fairy godmother, Deb!! This would satisfy that urge with something more healthy to go with my coffee. Been in there for 35 mins at 350 and it looks like it has barely cooked. It did end up needing a much longer cook time than called for (close to 20 more minutes), but I’ll definitely be making this again! I go to your recipe, then click on Print Recipe and it takes me to this other site where I can never find the recipe that I just clicked on. Morning Glory Muffins have become a favorite among bakeries and home chefs, and with good reason! Haha I will certainly be making this soon. . I have carrot cake vibes, but don’t know if it would be too “healthy” for frosting to work. I hate messing up my baked goods!! Given all my modifications, I agree that this is likely an extremely forgiving recipe where you can swap in and out – use it as a canvas for your breakfast cake dreams! 5. Now I’m the one who needs waking up, and my parents are the early risers. You must also try the Barefoot Contessa’s Morning Glory muffins, scrumptious! I’m commenting for those who are wondering about making this gluten free. Used 1 zucchini, 3 pitted dates, 3 california dried apricots, handful of crashed pecans, fistful of dried cranberries, grated 1.5″ fresh ginger no baked powder, no coconut, no pineapple, no sugar, no seeds – and decreased wheat flour with addition of 1/4c of oats and 1/4c of almond flour. And if so how much Would love to make These for my toddler. The whole wheat flour and shredded coconut create a fantastic flavor and texture! Gotta love a one-bowl! I’m firmly in the early morning bird riser camp but my advantage is that my entire family is ~ my mother, my uncles ~ we all rise before dawn and go to sleep early. Save my name, email, and website in this browser for the next time I comment. I used the pecans instead of the coconut, but I would try the coconut next time. i measured out the dried fruit & mixed them with the nuts and coconut, drained the pineapple, mixed the oil & applesauce, and cut the parchment for the pan. What kind of apple did you use? Only changes: didn’t use coconut (because the bag I had was in the pantry and apparently should have been refrigerated) and subbed gluten free flour. Would you share the recipe online and post a link, please? You might want to check out the comment guidelines before chiming in. I buttered the muffin tin, but I highly recommend using parchment or cups because they still stuck. Used 3/4 tsp fine sea salt and reduce it to 1/2 or use kosher next time. I would love to know how to modify the recipe, but I really have no clue. I recall reading long ago that for baking, fresh pineapple should not be used–only canned. A winner. And, asked for the Snacking Cakes recipe book for Christmas. Do you squeeze the grated apple and carrot or keep all the juice in? I only had half a lemon at the back of my fridge, so I used less lemon zest. Like many others, I had a tough time with the moisture in this cake. Can I use spelt flour for this?? If you left out the coconut, should you sub in another item for texture, or can it be simply omitted and still have a successful outcome? This recipe is terrific and everything it promises to be! 10/10 would make again! Then it was impossible to get them up before noon, and their night-owlish behaviours persists! Used 1/3 cup of olive oil, with the applesauce, for the 2/3c oil in the recipe. Thank you, Deb! The texture was perhaps a little finer because I used half AP flour and half WW pastry. Thanks for the great post-election baking distraction. I love the flexibility of the toppings and mix-ins. Hope my 3 years old daughter will love it. Don’t you have a local bookstore who would fill any order your readers might want to make? -used 1/4 cup oil and 1/4 cup applesauce and cut sugar to 1/2 cup Made these little delights today- will serve them tonight for Shabbos dessert. I made Morning Glory Breakfast Cake this morning. Arbiter of all baked goods (husband) loves it. – can sub applesauce for the pineapple Yet I find making muffins and cookies somewhat annoying – too much fuss to scoop, separate, portion, and (let’s face it) clean up the kitchen gear. I have been looking for one that hooks over the edge instead of having to be dropped down into the bowl to use. I made this cake and it came out almost liquid. Everything else I kept the same, and I included (golden) raisins. I might add chopped dates next time. Line a 12 cup muffin tins with liners (preferably foil), and coat them with cooking spray, Combine the flour, coconut, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl and mix well. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, reading a thick book, wondering why we do not care to watch the sunrise with him. 1/2 oz coconut flour Home » Breakfast » Morning Glory Muffins, Post created:February 9, 2021-Post updated: February 9, 2021-May contain affiliate links. 7 years ago: Lazy Pizza Dough + Perfect Magherita Pizza and Apple Slab Pie Maybe other people already know this but if you’re not someone who uses whole wheat flour every week, keep it in the freezer. And we ate it for breakfast as instructed : ) Can’t wait to make this again with the correct amount of flour! That may have led to my other problem. Your son sounds like a very bright child :) isn’t it great once they can read and help themselves to breakfast? Thanks Deb. I am the type who now wants to add a cream cheese icing drizzle. THANK YOU SO MUCH DEB THIS IS JUST WHAT I NEEDED! probably about 70 g. If your son is younger than a teenager, his rising habits might change! I made this cake, and it seemed more like a British steamed pudding than a cake. I like that idea and will try it next time. It was amazing! Yum! Wow! I’ll put it on my wish list and maybe it’ll make a come back. Stay blessed and will be coming back for more interesting recipes. What can I exchange for the coconut? I’m also a night sky lover! Thanks Deb! The coconut and pepitas are a … I’d love to be able to put these into my daily calorie count easily. Just lovely. If anyone’s out there wondering if your planned-on modification will work, I’m here to say that it probably will! 3 years ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies Jo. This cake has a lot of built-in flexibility and many swaps not listed might work (such as pears for apples or zucchini for carrots) but the baking time might be longer. Eating this morning with coffee. As for the Morning Glory muffins from Gourmet in 1981 ~ let me tell you they were a game changer. In canned pineapple these enzymes have been deactivated by being heated. I ate the whole thing within 24 hours. ground flax from the end of the bag I needed to use up I subbed 1/3 c. unsweetened apple sauce for 1/3 c. oil, and didn’t have pepitas so used chopped up salted pistachios. Instead of fresh ginger to replace the ground I decided to go with a mix of cloves and nutmeg, and I am happy to report it came out great! Most hand graters are flat, which is fine for light stuff like spices, but when wrestling with larger items like carrots it would be great to have that lip for stabilization. I didn’t have any pineapple, so I just increased the grated apple and carrot (40 g of each). This site uses Akismet to reduce spam. I love that this isn’t super sweet, can’t wait to have it with coffee in the morning. It did not disappoint. Also I always substitute Chinese Five Spice for cinnamon, and the star anise, fennel and black pepper just LIT UP the flavor palette! Thanks for my own recipe now! It used 3/4 cup each sugar and oil but I preferred the cake for breakfast with the reduced levels, below. Can it just be left out? We will be trying it out this weekend. Made this as soon as you posted it! I had a near-disaster when I realized I was mindlessly spooning baking soda into the batter with 1/2 tsp, and then tried to scoop it all out, but couldn’t…and hoped what I had left behind was about what the recipe called for. Meal prepping for baby! Inspired me this morning! I may even hoard it for myself as I did with a recent batch of your whole wheat choc chip cookies :) Can baked goods replace sleep? Also did a half AP/half whole wheat flour mix but thinking I’d do all whole wheat next time and it would only make it even better. I am a turn the muffin/cupcake into and 8×8 cake person for various reasons … mainly, I no longer have a muffin/cupcake pan and don’t really want one :). Made only a couple of substitutions (cranberries instead of raisins and walnuts instead of coconut and pepitas) because of what I had on hand, but mostly followed the recipe as written. This snacking cake sounds really interesting. They look like autumn, feel slightly more nutritious the some recipes, and my 5 year old loved them, too. These muffins also freeze well, so you can make a double batch and keep them on hand for mornings that need an extra boost. I’ve never quite managed it though… Really inspired by this recipe. :). I only had minimal amounts of carrot, apple and pineapple on hand and it still turned out beautifully. Like others already mentioned, I really couldn’t tell that this was all whole wheat. In these pandemic times, whatever I can get. Still painfully early for this night owl, but seems somewhat indolent compared to 5/5:30am. 6 years ago: Fall-Toush Salad and Carrot Cake with Cider and Olive Oil this is the third sunday night have made this in prep for the week. How do you get your son to read early in the morning? I’d think there are very few mornings that can’t be improved by a breakfast cake. Growing up this was me, except my mom would leave store-bought donuts and cartoons or legos to keep me busy while everyone slept. has anyone tried blueberries in this? I don’t know about best, but I often use a high-heat friendly safflower or sunflower oil. Can you use pre shredded packaged carrots (from a bag) instead of grating your own? Now that’s more like it. Could fresh ginger sub for ground? Folks, don’t put your scale on a soft surface like a microfiber dish drying mat.) I read through the comments to see how others made this gluten free, and I ended up using 1 cup gluten free flour and 1/4 cup buckwheat flour. Products and services. Thanks, Deb. You described our household so well – I read excerpts of the first few paragraphs aloud and my early riser asked, “Did you write that?” He’s been known to help himself to icebox cake for breakfast while we were all still in bed… this would be a healthier breakfast option and perhaps nearly as tasty. I think next time, I’ll use less sugar, it was definitely on the sweet side for me! But I added in 1/2 cup yellow raisins and 3/4 cup chopped walnuts. Even after 50 minutes baking, when a toothpick came out clean all over, the cake itself was super wet and mushy once it cooled. Turned out fine! 13 years ago: Arroz Con Pollo and Butternut Squash and Caramelized Onion Galette Deb, I made this and it’s great (I made them vegan with ground flaxseed for egg and subbed Asian Pear for pineapple, fyi) — I just have a question about the method: I think often muffin recipes whisk the spices & baking powder in with the flour and in this recipe you sprinkle them on the liquid mixture. I use them in my Jewish Apple Cake recipe and have heard no complaints … only num-num-num … LOL. Glory Miller (author) from USA on May 28, 2010: @anonymous: Hi Jayne, Hmm, well you could be thinking of "Miss Switch" from the animated special "The Trouble With Miss Switch" which was an "ABC Weekend Special" presentation back in 1980. Just go for it, as long as it’s not too weird. I used half grated apples and half carrots. We, the members of St. Leo Parish in Versailles, KY are a Roman Catholic faith community of diverse and caring people. Has anyone done this? Can you make this with AP flour? Thank you! I used golden raisins for my dried fruit and followed the rest of the recipe exactly. This cake needed a pretty basic blend, with just a touch of an extra absorbent flour: 1 oz tapioca starch Also: I strained the shredded apples (+pineapple) and the moisture reduction worked for me. I’m excited to try this version, Deb! If I add an extra egg would that make hold together better? Thanks! How do you feel about Bookshop.org? Thanks! What could possibly happen if I took out the sugar entirely. This is insanely delicious. Cake came out really great, but it still needed an extra 10 or 12 minutes until done. I’ve been making recipes from this site for years, so I expect that the things I make from here to be good because they usually are. Deb, do you believe this recipe could be doubled, baked, cut into squares and then frozen? It’s a very flexible recipe, as Deb points out. Do the baking temp and/or time change if the 8×8 baking pan is glass vs. dark? Another parent of an early riser here! The salt highlighted all the wonderful flavors in the cake. Free E-newsletter ... Whisk to blend evenly. It’s a little softer in the center, but I only baked it for 32 minutes, so I’ll probably go the full 35 next time. I live in North Carolina and my other-than-Granny Smith go-to apple is Fuji. -weird leftover cinnamony German spice blend from holiday baking as the spices Ended up substituting 3/4 of the ingredients (but staying true to proportion and general technological principle). Will stay in the rotation for sure! Drizzle over cooled muffins. Lowered the sugar and oil. I generally flub baked goods… thx in advance! I used toasted pecans instead of the dried fruit. It’s the fridge now and we’ll see how it looks tomorrow. The pepitas are the secret ingredient. An ex-convict who is on parole is accused … Thanks Deb! Sleep deprived parents of early risers unite (as we guzzle gallons of coffee)! But the flavor and coarse texture of this cake are outstanding. Deb, looks amazing! Used einkorn flour. I had no pepitas, so used toasted pecans. My mom’s carrot cake recipe is similar to this. Did you ever make a vegan version of this? I love cakes for breakfast! i threw in some sunflower seeds because i had some to finish, and they’re good. Do ya think 2012 would be too old? Bake time was more like 40 min. I made this and just omitted the pineapple – turned out great! We’re gluten free, so I’ll make a GF version and let you know how it goes. The recipe was first published in Gourmet in 1981, and they were wildly popular for decades. I went right for the Morning Glory Cake and wondered why I’ve been fussing with muffin liners and trying to achieve the perfect dome when pouring it all in a pan is so much easier. Thank you. I made this cake with just one sub: 2 chopped mandarin oranges instead of pineapple. I made these as per recipe, only reducing the sugar to 1/2 cup. Long time rieader, first time poster. It was delicious! I find that it keeps best in the fridge. Pam McKinstry, created them in 1978 for her restaurant on Nantucket. I know, I know, everyone is using this method, but it’s cumbersome!!! I did substitute almond flour for regular flour and increased the baking soda. I made this with a few tweaks – replaced the pineapple with pumpkin and topped it with pecans instead of pepitas. For the LORD is a great God; * and a great King above all gods. I bet you could swap applesauce for the pineapple, too. I love it when a lightbulb moment is shared. When they were still in a crib, I tied a fabric book bag (that I sewed) to the rail, and then they had books to “read” every morning, always books that they didn’t get to see the rest of the day so they were considered special! Thanks! Even as I was adding the 2/3 cup of oil it seemed like too much. Delivering this to a busy and new mom of two. My picky kids (one who was an early riser until middle school – there is hope!) More flour? I didn’t have pineapple, so I added extra apple instead. Turned out great, I loved the combo of the lemon and cinnamon, and they were super moist. Thanks Deb. They were amazing. . Hi, I omitted sugar and did 1/3c maple syrup and 1/3c coconut sugar, and it worked well. I am also an early to bed/early to rise person, but my entire family was also so no mixed timetable issues … except, I have always been a “middle of the night” get up and look/go outside person. Might get a nice crunchy outside. I still found that there was too much oil in it, so I would reduce the oil even more if using all-purpose flour. I’m with you in solidarity on the early riser thing. Reduced sugar and oil to 1/2 cup each, and forgot the salt. I made this with a number of changes (due mostly to an unwillingness to make yet another grocery order). i’m curious. What I hope/suspect is that many people turn to Amazon for quick previews and reviews, and then they shop at the stores they’d rather see in their neighborhoods. We also sprinkled a little sugar in the raw on top along with the pepitas. Also, I couldnt find the dried cranberries I **knew** I had LOL — those are always helpful in slightly-too-moist batters. Came out beautifully–soft, just the right moisture level, not exhaustingly whole-wheaty at all. (Think Boston brown bread?) Love your site. Set aside, In a medium bowl,  combine egg or flax egg, maple syrup, oil, brown sugar, orange juice, and vanilla and whisk until well incorporated. Thanks for rescuing me from my cravings with a yummy new breakfast treat. they’re always fantastic. It came out really well! I used about 75% ww flour and 25% ap flour – It is soo delicious! I know this is chutzpah, but I want to tell everyone to try different ingredients, increase, decrease, and just go for it. In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Loving your recipes. I made this yesterday and it is delish—everything I’m looking for in a breakfast/snack thing. That way, we got a little more sleep each morning than they did. Add another chopped fruit, like apple or pear. The coconut and pepitas are a great option. OMG. For those wondering about GF – I made this with a mix of almond flour/coconut flour/arowroot starch and it was a bit crumbly but delicious! I also normally put less sugar in all the cookies and pies, especially if I plan to eat them in the morning. About a tablespoon was about 45 calories. One weekend, I was home from college helping my mom make it, and on a whim, we decided to add a minced jalapeño to the batter. Do you think it would over do it (or just taste off) to add some cream cheese frosting? I made this recipe when I needed to switch from oatmeal or soft boiled eggs. So, I just upped the flour a bit. I accidentally did the wrong amount of oil and ginger (thanks to a “helping” toddler), forgot about the cake once it was in the oven and have no idea how long it baked, and it still came out delicious. The cake was delicious! Oh yes please! I’ll cut the sugar a bit next time and might even try a little less oil because it was a bit oily (maybe the flax eggs cause that.) Turned out great. We have a coconut allergy in the family. Go for it. 2 years ago: Candy Pork We we raised in Barcelona in a Jewish-Lebanese household, we moved to the US over 25 years ago. Also swapped the coconut for old fashioned oats (same weight). A great solution to just needing a little something to have with a cuppa for morning tea as well, or even brunch. I made it yesterday and I told my sister, who is making it today, to try half cup of oil. After working my way through my own muffin archives, I realized that I was missing one of those hippie/morning glory-ish muffins that he loves, loaded with carrots and apple and dried fruit, sometimes coconut, and spices. It’s grainy but smooth. Looks great! I recommend keeping the pepitas; they toast nicely and add a rich flavor. Followed the recipe basically as written, except I was slightly generous with the spices & salt, used 3/4c AP flour & 1/2c WW flour, and added 1tbsp chia seeds because my fruit was a little juicy. This is exactly what I needed. Used canned pineapple chunks and chopped them and drained well. It was terrific. Hallelujah! I made it as written and it tastes so good! I made these with no pineapple and in muffin pans and they are a hit!mkids love them! We created May I Have That Recipe to help you explore new spices, flavors and cuisine with simple, easy flavorful dishes! I made it with 100% whole wheat flour. Another time I would definitely add less oil as it’s quite oily to touch and was left with an oily feeling in my mouth. I laughed when I saw this! Definitely a keeper! I love those muffins, and I was so excited to see this recipe. :) I’ve been using all sorts of brands since March, but currently, King Arthur. The original recipe uses 1/2 cup chopped toasted pecans instead of the coconut; half are in the cake, half sprinkled on top. I couldn’t find crushed pineapple (pandemic problems) so I used canned pineapple tidbits and pulsed them a bit with an immersion blender. For a while in college I was making baked oatmeal muffins to keep in the freezer as easy food before heading to a day of double majoring but found the liners such a pain to deal with that I switched to baking them in a pan instead. Also I make a shoofly cake for breakfast sometimes because it’s easier than pie. The cake was very slightly underbaked – could that be the reason? I made morning glory muffins last week for the first time in probably 20 years! Made this last night and was eating it with a spoon out of the dish before it had cooled. DID YOU LIKE OUR VEGAN MORNING GLORY MUFFINS? Will try this at the weekend anyway, looks delish! Finally at 6yo he can dress himself & make his own breakfast, so we win an hour. My goal is to make recipes work for real home cooks with busy lives. Yum! Still, perfection. I used all whole wheat flour and since I had no pineapple, I substituted pomegranate seeds. it was a huge hit with everyone, and will henceforth be a regular chez nous. This is going into my rotation. It baked in about 17 minutes and came out beautifully: really nicely balanced spices, just the right hint of sweetness for breakfast. And how about coconut oil or avocado oil? I really enjoy your recipes and the pictures are so helpful. here are my notes (so far): Took about 33 minutes to bake and came out moist and yummy, next time(s) might either amp up the spices or, per comments, add nutmeg but otherwise another keeper! thank you deb! This time I used a 1-to-1 flour for 1 cup and 1/4 cup of buckwheat to add some depth. Do you think you would use honey or maple syrup as a sweetener and if so how much? Thank you. What brand of whole wheat flour do you use. The flavor and texture of this cake are just unmatched, and I plan to bake this again and again until I get it RIGHT. They are astonishingly moist and the crunch from the pumpkin seeds is perfect. Wanting a distraction today (voting day), I made this snack cake. My sympathies, I have a 9yo early riser, who also loves chapter books and has questionable ideas for what constitutes breakfast food. Fortunately, they turned out beautifully, 12 very large muffins that took about 25 minutes to bake through. Used half whole wheat flour and half all purpose, and didn’t decrease the sugar or oil at all. My 8 year old likes to wake up at 5:30am. Perfect recipe. Cake for breakfast? I made this sort of today. ;). Thanks! I wish I would wake up at 5 to read books:) The recipe sounds lovely. And one bowl! I also ran out of sugar while doing it so only used 100gr or maybe less, and skipped the raisins. Used spelt and all purpose flours and reduced sugar a little. I just finished eating my last piece of this breakfast cake! Required fields are marked *. And I’m sorry I asked Almost the same exact question Lauren did above. I used 1 c whole wheat and 1/4 c. AP flour and dried currants. Yesterday, doing as usual my blog round, saw this post – and immediately went to the fridge, to check what I have for this morning cake. How is it possible for you to read minds ? Halved the recipe and made into 9 muffins, baked a little over 20 min. Thank you. I’ve made a few versions over the last few months, and was about to go another round when a new (out tomororw), wonderful cookbook arrived at my doorstep: Yossy Arefi’s Snacking Cakes. oooh, pumpkin puree instead of pineapple sounds like my kind of swap. Turned out perfect!! I made this this morning as muffins (made 12), per comments, I reduced the oil just a bit and diced rather than grated the apple for textural contrast. Thanks, Deb! It’s a keeper! GO. Currently unemployed due to COVID and still out of bed at 5. I used rolled oats! Do you have any tips on how to replace pineapple in the recipe? Excellent flavour and process. I imagine substituting the eggs with a banana and a flex egg might do just fine. Will definitely make this because I agree: why fiddle with muffins when you could pour it all in a pan?! Any substitution suggestion or if I omit it, will that mess up the moisture level? Thank you! We have tried everything and our two-year-old just doesn’t like to sleep past the crack of dawn. I made this glorious cake. Brian, Joe, Peter and Duncan : 4 inseparable buddies, always together even when it comes to fuck a girl in a car, Mary for … Sprinkle pepitas over cake, if using. Sorry, your blog cannot share posts by email. This baked up beautifully. I think the next time I may add some oats or oat flour just to give it a tiny bit more heft (and then I can rationalize it as a true breakfast item). I wonder if I could drop the sugar even a smidge more? like it too. I omitted the coconut and thought I would add some oats…turns out I didn’t have any. Morning glory cake *is* a better idea. Thank you! I added a little extra sugar because it was mentioned that the original used a little more and I like cake to be sweet. Directed by Steven Hilliard Stern. I sometimes will bake a cake at 25 degrees less if in glass, but it may not be necessary here. Do you have a link for your grater? They turn out well after thawing. I didn’t add the coconut because I wasn’t feeling it, I double the spices because I like a lot of spice and I used brown sugar but those were the only changes I made and it was fabulous! Yum! Made your fabulous carrot-chickpea-pistachio salad for a big do this past Saturday and when I was asked for the recipe just directed my questioner to your site. Appreciate the quick response. Thanks! Hi Deb- I have this in the oven now and can’t wait. Great success! Thanks love most of your recipes and your books. Thank you. Tasty! 2. Made this recipe this morning and thought it was great. Pour batter into prepared pan and smooth the top. O COME, let us sing unto the LORD; * let us heartily rejoice in the strength of our salvation. You may yet have a teenager who needs to sleep in. Yummy! This Morning Glory Muffin recipe is moist, fluffy, sweet, and filled with nourishing ingredients and healthy enough to eat for breakfast. As an Amazon Associate I earn from qualifying purchases. But I have found in my kitchen that as long as the dry ingredients are incorporated very, very well into the wet (i.e.