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Morning Glory Muffins ~ Taos Bed and Breakfast Treats

July 16, 2010
Morning Glory Muffins

One summer I worked at a Taos Bed and Breakfast where I baked about 80 of these a week to send out in big sacks for our guests who headed out early in the morning to run the Taos Box or fish in the high mountain lakes. These freeze really well so I usually bake a half batch and freeze 6.

Morning Glory Muffins
For 24 muffins:
Preheat oven 350 degrees, grease muffin tins

4 c. flour
1 c. sugar
1 1/2 c. brown sugar
4 tsp cinnamon
4 tsp baking soda
1 c. gold raisins
1 c. chopped dried apricots
1 c. whole pecans
1 c. coconut

For a full batch:
4 c. shredded carrots
2 peeled and grated green apples
2 c. oil
4 c. Buttermilk
6 eggs
4 tsp vanilla

For a half batch:
2c. buttermilk
2 c. shredded carrots
1 peeled and grated green apple
1 c. oil
3eggs
2tsp vanilla

Mix together all dry ingredients. I divide it in half and keep it in the freezer.

Mix wet ingredients.

Combine gently and spoon into greased muffin tins.

Bake about 25-30 min.

To keep the crust crisp, gently use a knife to remove muffins while still hot. If they stay in the pan, the crust will be soft.

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One Comment leave one →
  1. March 16, 2010 12:32 am

    Karen, You are writing some really informative posts. The recipes you write are quite uncommon and filled with regional, local mixtures: northern New Mexico. Quite frankly, you are a generous person to share your knowledge. My wife and I have eaten at so many fine places in Santa Fe, Taos. And, from Berlin to Bordeaux, once upon a time. And, your recipes are on our list to try. Thank you.

    I’ll bet I know of a restaurant in Taos that you don’t know. It’s gone now, but it took me down the fine food road and I have never turned around. You probably have heard of it: The Dona Luz. Heard of it? They had a wine cellar that was underground. Anyway, let me know what you thought of it cause you have probably been there. I don’t know, though, that was in the 1970s. Long ago and faraway.

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