Good morning, Morning Glory! I have such a history with the classic morning glory.
It was my one and only solo line in Bye, Bye Birdie (What's the story, Morning Glory?!),
one of my absolutely favorite flowers in the garden (learn more HERE) and now -- Morning Glory Muffins.
I was introduced to this classic baked good thanks to my mother-in-law. She makes the muffins and freezes them.
I make large muffins and loaves of bread AND small muffins -- whatever I can find to bake up this lovely batter!
Learn to make this tin and burlap muffin bar over at Crafts Unleashed!
The recipe is easy, but depends on shredded carrots which can take some time.
I make quick work of them in a food processor which saves some time and keeps me from grating my fingers.
I started with THIS RECIPE from All Recipes.com and updated the sugar to stevia,
took out the coconut and raisins, doubled everything else and added some fresh nutmeg. Here are the basics:
4 cups of flour
2.5 cups of baking stevia
4 tsp baking soda
4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp fresh ground nutmeg
4 cups shredded carrots
1 cup of raisins
2 cups vegetable oil
4 tsp vanilla extract (the real stuff!)
Combine your wet and dry ingredients just until blended/mixed and add to greased loaf pans, muffins tins, etc.
Bake at 350 until your kitchen smells amazing. Test the center of baked goods with a toothpick.
When it comes out clean, your muffins are ready to come out of the oven! Cool and serve!
Want to see more of the tablescape? Learn more at Crafts Unleashed today!