When a co-worker brought in a Morning Glory Muffin, the aroma just permeated the office. It smelled AMAZING! I had never heard of Morning Glory Muffins, so I tried looking into its history. Surprisingly, I couldn’t find much concrete information, but the muffin dates back to the 1970’s. Former chef of the Morning Glory Cafe in Nantucket, Pam McKinstry is reported to have invented the recipe and subsequently submitted it to Gourmet Magazine where it was published in 1981. And that recipe lives on. Containing a mixture of both fruits and vegetables, you’d expect a heavy muffin. At least I did. But it was amazingly light and fluffy. And flavorful!

I found that the muffins are even better the next day. I had refrigerated them because they are quite moist and I wanted them to last. But the next day I microwaved one for a few seconds, spread a little Earth Balance Buttery Spread on them and WOW! The flavors really come to life.

There are a few variations on this recipe, but we adapated ours from this one at King Arthur Flour.

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