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SideChef
Recipes
Breakfast
Apricot Morning Glory Muffins

14 INGREDIENTS • 8 STEPS • 40MINS

Apricot Morning Glory Muffins

Recipe
Make breakfast or snacktime special with these amazing muffins. Studded with dried apricots, raisins, and pecans, they have whole wheat flour and carrots for fiber and honey for sweetness.
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Steam & Bake
Emily has created recipes for some of the world's best-known appliance brands, and has a reputation for approachable, simple and flavor-packed recipes. She is also the creator of Steam and Bake, the world's number one website for steam oven recipes and education.
https://steamandbake.com
Make breakfast or snacktime special with these amazing muffins. Studded with dried apricots, raisins, and pecans, they have whole wheat flour and carrots for fiber and honey for sweetness.
40MINS
Total Time
$1.02
Cost Per Serving
Ingredients
Servings
12
us / metric
Whole Wheat Flour
2 cups
Whole Wheat Flour
Baking Soda
2 tsp
Baking Soda
Pumpkin Pie Spice
2 tsp
Pumpkin Pie Spice
Kosher Salt
as needed
Kosher Salt
Large Egg
3

Sponsored

Farmhouse Eggs® Large Brown Eggs
Brown Sugar
1/3 cup
Brown Sugar, firmly packed
Honey
1/3 cup
Honey
Butter
1/3 cup
Butter, melted
Orange
1 1/2
Oranges, juiced
1/3 cup of juice needed
Carrot
4
Medium Carrots, shredded
about 2 cups shredded
Apple
1
Large Apple, shredded
about 1 cup grated
Raisins
1/3 cup
Raisins
Dried Apricot
1/3 cup
Chopped Dried Apricot
Pecans
1/2 cup
Chopped Pecans
Nutrition Per Serving
VIEW ALL
Calories
212
Fat
8.8 g
Protein
3.5 g
Carbs
33.7 g
Love This Recipe?
Add to plan
logo
Apricot Morning Glory Muffins
Save
author_avatar
Steam & Bake
Emily has created recipes for some of the world's best-known appliance brands, and has a reputation for approachable, simple and flavor-packed recipes. She is also the creator of Steam and Bake, the world's number one website for steam oven recipes and education.
https://steamandbake.com

Author's Notes

This recipe makes 12 generous muffins.

The muffins don’t need adornment but can be served with butter if you like.

You can replace the dried fruits and nuts with other fruits and nuts in the recipe, just keep to the same volume.

Cover leftover muffins and store them at room temperature for 2 days, or freeze them in an airtight container for up to 2 months.
Cooking InstructionsHide images
step 1
Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
step 1 Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
step 2
Whisk the Whole Wheat Flour (2 cups), Baking Soda (2 tsp), Pumpkin Pie Spice (2 tsp), and Kosher Salt (as needed) together in a large bowl.
step 2 Whisk the Whole Wheat Flour (2 cups), Baking Soda (2 tsp), Pumpkin Pie Spice (2 tsp), and Kosher Salt (as needed) together in a large bowl.
step 3
In a medium jug, whisk the Farmhouse Eggs® Large Brown Eggs (3), Brown Sugar (1/3 cup), Honey (1/3 cup), Butter (1/3 cup), and Oranges (1 1/2) together until combined.
step 3 In a medium jug, whisk the Farmhouse Eggs® Large Brown Eggs (3), Brown Sugar (1/3 cup), Honey (1/3 cup), Butter (1/3 cup), and Oranges (1 1/2) together until combined.
step 4
Pour the wet ingredients into the dry ingredients and mix until there are just a few streaks of flour left.
step 4 Pour the wet ingredients into the dry ingredients and mix until there are just a few streaks of flour left.
step 5
Add the Carrots (4), Apple (1), Raisins (1/3 cup), Dried Apricot (1/3 cup), and Pecans (1/2 cup). Gently mix everything together just until combined and no streaks of flour remain.
step 5 Add the Carrots (4), Apple (1), Raisins (1/3 cup), Dried Apricot (1/3 cup), and Pecans (1/2 cup). Gently mix everything together just until combined and no streaks of flour remain.
step 6
Divide the batter evenly into the pan, filling each liner to the top.
step 6 Divide the batter evenly into the pan, filling each liner to the top.
step 7
Bake until the muffins just spring back when pressed gently in the center, about 25 minutes.
step 7 Bake until the muffins just spring back when pressed gently in the center, about 25 minutes.
step 8
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins can be eaten warm or at room temperature.
step 8 Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins can be eaten warm or at room temperature.
Tags
Breakfast
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Mother's Day
Vegetables
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