Morning Glory Muffin Bread
Morning Glory Muffin Bread is a dairy free and vegetarian recipe with 16 servings. One serving contains 371 calories, 4g of protein, and 16g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have carrots, flour, eggs, and a few other ingredients on hand, you can make it. Only a few people really liked this morn meal. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into 2 greased and floured 8- x 4-inch loaf pans.
Bake at 350 for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes.
Remove from pans to wire rack, and cool completely (about 50 minutes).
Morning Glory Muffins: Prepare batter as directed. Spoon into lightly greased muffin pans, filling two-thirds full.
Bake at 350 for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes.
Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins. Prep: 30 min.,
Bake 23 min., Cool: 50 min.
Note: Bread and muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired.
Remove from bag, and let thaw at room temperature.