These Morning Glory muffins are like carrot cake cupcakes, though not as sweet and at least somewhat more nutritious. They’re mixed with grated carrots and apple, along with raisins, walnuts, and spices. Curious about where Morning Glory muffins first originated? Most bakers attribute them to the Morning Glory Cafe on Nantucket, an island off the coast of Massachusetts. That was in the 1970s when bakers were first starting to experiment with adding vegetables such as grated carrots and zucchini to their baked goods. This wasn’t an entirely new phenomenon: during World War II, bakers used grated beets as a cheap way to intensify chocolate cakes. In these muffins, carrots add moisture and color, and when you bite into one, the familiar taste of carrot cake will please and delight you. Divide the batter among the muffin cups, filling them almost to the top. Tap the muffin pan once, hard, on the counter to settle any air pockets.
