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Glory Glory It’s Morning Muffins from “George House Heritage B&B Kitchen Recipes”

Glory Glory It’s Morning Muffins. A hearty, wholesome morning muffins recipe courtesy of George House Heritage Bed and Breakfast Kitchen Recipes. Authors Todd Warren and Dale Cameron.

Glory Glory It's Morning Muffins close up photo of a single muffin

Glory Glory It’s Morning Muffins

Today’s recipe comes from Flanker Press’s freshly published George House Heritage Bed and Breakfast Kitchen Recipes by Todd Warren and Dale Cameron. Dale and Todd are the owners/operators of The George House Heritage Bed and Breakfast.

It’s a gorgeously decorated 125 year old home in the quiet little Trinity Bay town of Dildo, about an hour’s drive outside of St. John’s. The cookbook is the realization of their efforts to bring the recipes for the great food at the B&B to the printed page.

Cover photo of George House Recipes cookbook

Cover photo of George House Recipes cookbook.

The authors describe the book as, ” A taste-tempting cookbook of more than 300 tried, tested, and true recipes including many Newfoundland favourites and old-time classic recipes…”.

Naturally, the recipes include great B&B fare like Country Apple Pancakes to Newfoundland traditional favourite Pea Soup and Doughboys. The book offers great, simple home-style cooking recipes from appetizers to desserts.

Glory Glory It's Morning Muffins cooling on a wire rack

Glory Glory It’s Morning Muffins

For those of you outside the province, the book is available online from the Amazon Canada.

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Glory Glory It's Morning Muffins close up photo of a single muffin
Yield: 24 muffins

Glory Glory It's Morning Muffins from "George House Heritage B&B Kitchen Recipes"

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Glory Glory It's Morning Muffins - a wholesome recipe that's quick to make and great for breakfast with the hearty goodness of nuts, apples and raisins!

Ingredients

  • 4 eggs
  • 1 1/3 cups vegetable oil
  • 1 tsp vanilla
  • 3 cups flour
  • 1 1/4 cups brown sugar
  • 3 tsp baking soda
  • 3/4 tsp salt
  • 3 tsp cinnamon
  • 3 cups shredded carrot
  • 3/4 cup coconut, flaked or shredded
  • 1 apple, shredded
  • 1/3 cup nuts
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 350 degrees F
  2. In a mixing bowl beat eggs, sugar, oil and vanilla.
  3. In a separate bowl sift combine flour, baking soda, salt and cinnamon.
  4. Fold the combined dry ingredients into the egg and oil mixture until partially incorporated before adding the carrot, apple, raisins, coconut and nuts and folding until well combined but be careful not to overmix the batter.
  5. In the photo above, I’ve sprinkled extra nuts on top before baking.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. The recipe also makes mention of the fact that these muffins freeze very well.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Gale

Saturday 23rd of October 2021

I don’t see a nutrition info chart for these.

Susan Ryan

Monday 11th of April 2016

I made these last night & they look & taste wonderful! Great recipe!!

Barry C. Parsons

Thursday 12th of August 2010

I've added that info to the recipe Anne. Thanks for catching the omission.

Barry.

Anne

Thursday 12th of August 2010

How long do you suggest baking these for? Is it the usual 12 muffins?

ajcabuang04

Tuesday 10th of August 2010

This looks like it's moist with all the oil and carrots in it! YUM!

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