I used to get a Morning Glory muffin on the way to work, such a treat for the start of the day: rich, dense, loaded with fruit and nuts. I’d never actually made Morning Glory muffins, so when I found a recipe in Ina Garten’s Cook Like A Pro, I had to try it.

What glorious ingredients: a grated Granny Smith apple, grated carrots, crushed pineapple, chopped pecans, shredded coconut, raisins.

The recipe said to use an ice cream scoop to portion the batter; I used a metal measuring cup.

I didn’t have paper muffin cups, but I had parchment paper. How difficult could it be to fold into a cup, like the muffins I used to buy? Well, it was impossible. The mess of folded paper just wouldn’t stay in the muffin tin.  

Next I tried to make two-piece parchment cups: circles for the bottom and strips for the sides. I formed a strip into a collar, held it in place in the tin, and scooped batter into it. But the batter oozed out like lava, slow but relentless.

On to a new plan. I lay a parchment strip across my palm, scooped batter onto it, shaped it into a collar, and placed it in the tin. The lava-batter oozed out of those, too. So, scrap the strips. My parchment paper exercise had taken the better part of an hour. 

The muffins went into the oven and I hoped for the best. They had a tantalizing aroma as they baked and after cooling, they came out of the tins easily, each with a parchment circle on the bottom.

They were glorious! Dense, flavourful, delicious, like a slice of carrot cake for breakfast. I ate one (or two) just about every day.

I found muffin cups made of parchment paper and my next batch went more smoothly: hold the cup, scoop batter into it, place the cup in the tin. The muffins slipped out easily after baking and they too were delicious. The store also carried parchment lotus cups, the exact shape I had tried (and failed) to replicate. I will have to try those someday.

The ingredients for Morning Glory muffins take some time to prep. So I’m more than happy to leave the muffin cups to the experts.