Receta Multiple Personality Disorder Muffins aka Morning Glory Muffins.

by Mary Cokenour

Good morning, how about a warm, freshly baked muffin; one with multiple personalities?  That is exactly what the Morning Glory Muffin is all about; an “everything, but the kitchen sink” recipe.  The long list of ingredients starts out as carrot cake with raisins, then becomes Hawaiian with coconut, and ends up with apples and cinnamon for that all American pie. Walnuts are added in, just to prove it is nuts.  There you have it, a muffin with multiple personality disorder. Morning Glory Muffins were created by Chef Pam McKinstry, of the Morning Glory Café, which was open from 1979-1982, on Old South Wharf, Nantucket, MA.  The recipe was printed in Gourmet magazine in 1981, but was so popular that it was re-printed in the October 1991 issue.  It was part of an article called “25 Favorite Cookies, Muffins, and Quick Breads”; these were recipes which were collected, from all of their past issues, in celebration of the 50th anniversary of Gourmet Magazine. Pamela A. McKinstry wrote two spiral-bound cookbooks of recipes from her restaurant, Sconset Café, which still exists under different owners (https://sconset-cafe.business.site/).  On page 8, of A Kitchen Collection: Sconset Café—a village café on Nantucket Island (1985), is the recipe for Morning Glory Muffins. The second book is called Kitchen Magic on Nantucket: Recipes from the Sconset Café (1987).  While I personally could not find either cookbook, for purchase online (out of print/none available for resale), one of the 5-star reviews read, “amazing morning glory muffins”. My own personal interest with the muffin began at our local Maverik.  Needing something for breakfast, being on the go, why not a yummy muffin?  Reading the labels, I spied Morning Glory, and it peaked my interest further.  Was this one of those baked goods that included an infusion of flowers, like roses and pansies, but using morning glories?  I saved the container, for label reading later on, but scarfed down that muffin; sweet, moist, packed with surprise after surprise of flavorful additions.  But to be objectively fair, I purchased another muffin, the next day, gave it to Roy for his eating enjoyment, and most especially, his opinion.  Result? Find a recipe and bake them up, baby! Oh, no flowers were used in the making of this muffin. Since we do live at high altitude, especially compared to Massachusetts, I added in three tablespoons of flour.  I still achieved the required wet, sticky batter; however, instead of 12 muffins, it was stretched out to 15.  No complaints there!  I did take a few up to San Juan Record, for taste testing, and just to be nice; and did receive a couple of rave reviews myself. With this muffin recipe, the prep work is worth the delicious result.  Morning Glory Muffins, a muffin with multiple personality disorder, that will make your day bright, and your smile wide. Morning Glory Muffins  Ingredients: 1 and 1/4 cups granulated sugar 2 and 1/4 cups all-purpose flour 2 tsps. baking soda 1 Tbsp. ground cinnamon 1/2 tsp. salt 1/2 cup sweetened shredded coconut 3/4 cup raisins 1 large apple peeled and grated 1 (8 oz.) can crushed pineapple drained and pressed dry with paper towels 4 medium carrots peeled and grated (about 2 cups) 1/2 cup walnuts toasted and coarsely chopped 3 eggs 1 cup vegetable oil 1 tsp. pure vanilla extract   Preparation: Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin. In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.   In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add to the rest of the ingredients and stir carefully to combine (do not overmix).   Batter will be wet and sticky.Using a greased ⅓ cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking.  Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving. Makes 12 Muffins. Mary Cokenour