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.

Originally published Aug, 2010.

Today's recipe comes from Flanker Press' 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.

Taste Tempting.

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.

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 from "George House Heritage B&B Kitchen Recipes"

Yield: 24 muffins

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!

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Ingredients

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• 4 eggs
• 1 ⅓ cups vegetable oil
• 1 teaspoon vanilla
• 3 cups flour
• 1 ¼ cups brown sugar
• 3 teaspoon baking soda
• ¾ teaspoon salt
• 3 teaspoon cinnamon
• 3 cups shredded carrot
• ¾ cup coconut, flaked or shredded
• 1 apple, shredded
• ⅓ cup nuts
• ½ 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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