Let me give you a little history about this recipe. This month, I met with Wilma Robison Burgess to talk about the good old days. As Wilma flipped through a history book of the Basin, she stopped short when the page fell open to the recipe for Morning Glory Muffins. She paused, looked at me intently and said, “Now if you’re looking to give someone a real treat, you need to make these muffins.”She proceeded to tell me that a couple times a year, the farmers would open up their fields for pheasant hunting and would sell armbands to anyone who wanted to hunt on those fields. This money went toward the building of the community center on the corner of Taylor Flats and Sagemoor. “The morning of the big hunt, the town men would come out and buy their armband. Us ladies would have a bunch of these muffins freshly made and would sell them as a tasty breakfast treat. They all looked forward to them each time. They are the best muffins. I always make them about three times a year.”
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, coconut, and pecans. In a separate bowl, combine eggs, oil, apple, and vanilla. Add flour mixture. Stir only until combined. Spoon into lined muffin tins.
Bake at 350 degrees for 15-18 minutes.Makes 24. muffins.I will have to say, I was surprised to see the baking instructions on this recipe. If you’ve ever used an old cookbook, I think they just assumed everyone knew how to bake it and left that part off. Then you ask your mom and she replies, “Oh, just pop it in the oven until it’s done. You’ll know when.” Thankfully, cookbooks are now made for dummies and include step-by-step instructions with pictures. Oh, pictures....yes, that brings about its own set of problems. Now I’m muttering, “Hum, mine doesn’t look that way???”
