If You're Looking For A Stocking Stuffer For The Favorite Baker On Your List, Pick Up Petite Treats: Your Favorite Desserts -- Bite-Size By Morgan Greenseth And Christy Beaver. Good Things Come In Bite-Sized Packages And Petite Treats Will Show You How To

If you're looking for a stocking stuffer for the favorite baker on your list, pick up Petite Treats: Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver. Good things come in bite-sized packages and Petite Treats will show you how to craft the cutest desserts and small irresistible nibbles.  These yummy muffins are bite-sized gems of coconut, currants, apple, pineapple, and carrots.
If you're looking for a stocking stuffer for the favorite baker on your list, pick up Petite Treats: Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver. Good things come in bite-sized packages and Petite Treats will show you how to craft the cutest desserts and small irresistible nibbles.  These yummy muffins are bite-sized gems of coconut, currants, apple, pineapple, and carrots.


Morning Glory Muffins

Recipe from Petite Treats: Mini Versions of Your Favorite Baked Delights  by Morgan Greenseth and Christy Beaver

Yields 24

Ingredients:

  • 2/3 cup sugar

  • 1-1/4 cups all purpose flour

  • 1/2 tablespoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup shredded coconut

  • 1/2 cup currants

  • 1/2 cup peeled, shredded apple

  • 1/2 cup drained crushed pineapple

  • 1 cup shredded carrots

  • 1/4 cup chopped walnuts

  • 1-1/2 large eggs

  • 1/3 cup vegetable oil

  • 1/2 teaspoon pure vanilla extract


Directions:

  1. Preheat oven to 350 degrees F. Spray a mini muffin pan with cooking spray.

  2. Combine sugar, flour, cinnamon, baking soda, salt, coconut, currants, apple, pineapple, carrots, and walnuts in a large bowl.

  3. In a medium bowl, whisk eggs, oil, and vanilla.

  4. Add wet ingredients to the dry ingredients and mix with a spatula.

  5. Fill muffin wells to the brim using a 1-inch ice cream scoop.

  6. Bake until a toothpick inserted in the center returns with no crumbles, about 25 minutes, rotating the pan halfway through.

  7. Allow to cool 5 minutes in the pan. Transfer muffins to cooling racks to cool completely.

  8. Store in an airtight container for up to 2 days.


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