Morning Glory Muffins à la Molly

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This is probably my take on a classic old muffin recipe from the 70s.

1 1/4 cups sugar
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup coconut
1/2 cup golden raisins, plumped in a bit of brandy
1 large apple, peeled and shredded
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 eggs
1 cup oil
1/2 teaspoon vanilla

Preheat to 370 degrees.
Combine the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, carrots, and nuts, and stir to combine.
In a separate bowl, mix the eggs, oil and vanilla.
Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin papers.
Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
These taste even better the next day.

Riley's Buttermilk Blueberry Muffins

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Riley is actually a very good cook. He just doesn't cook all that often.
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* 2 cups flour
* 1 Tb baking powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* grated nutmeg
* 2 tsp Lemon zest or to taste…

* 2 large eggs
* 1 cup buttermilk
* 2/3 cup sugar
* 1/2 cup melted butter (vegetable oil will work if you are desperate,
                but be prepared to be under- whelmed)
* 1/4 tsp vanilla…

* 3/4 cup blueberries (give or take a few)

Preheat oven to 400 degrees.
Put paper liners in a muffin tin.  If you don't have the liners, butter the muffin tin.
You can make 12 large or 24 small  muffins.

Combine the dry ingredients.
Whisk together in a separate bowl the eggs, buttermilk, sugar, melted butter, and vanilla.
Mix wet with dry ingredients quickly using a fork, don't over mix. This is one of those recipes where you can tell if it was over-mixed, so be gentle.
Then add the blueberries and barely mix.

Put batter into the muffin tin and bake for about 12-15 minutes, checking every few minutes after the first ten. When a pick comes out clean they are done.

Snickerdoodle Muffins

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Pre-heat oven to 400 degrees.
In a nice medium sized bowl cream:

1 stick of butter, softened a bit
1/2 cup sugar

Add:

1/2 cup buttermilk
1/2 teaspoon vanilla
1 egg

Combine the dry ingredients:

10 ounces of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp freshly grated nutmeg
1/4 tsp salt

Add to the creamed mixture using a fork so that you don't over mix it. It wants to be just mixed, no smushing.

In a bowl combine:

1/3 cup sugar
2 teaspoons cinnamon

Using a 2 tablespoon scoop, scoop out muffin dough an put it into the cinnamon and sugar mixture, maybe 6 at a time. Gently roll the blobs of dough in the mixture, and then into nice balls. Place in a muffin tin. Bake for about 10 minutes.

I also made tiny muffins using the 1 tablespoon scoop. These cook for a slightly shorter period of time.

When I make this recipe again I think that I will add 2/3 cup buttermilk instead of 1/2 cup. I think it just needs to be a bit moister and that's how I would try this change.

To be completely decadent you can roll the balls in butter before rolling in the sugar.