From Linderhof’s Kitchen . . . Martha Meinsen Scott


There is nothing better than muffins in the morning.    Or for tea! These have been around “forever” attributed to The Morning Glory Cafe on Nantucket.     They have “everything” in them from carrots to nuts to raisins and are heavy and moist. They’re a good keeper as well.




1 c. sugar
½ c. brown sugar
2 ¼ c. flour
1 T. cinnamon
2 t. Baking soda
½ t. Salt
½ c. coconut
¾ c. raisins (I used golden)
1 apple, grated
1 c. crushed pineapple, drained
2 c. shredded carrots
½ c. chopped nuts (I used pecans)
3 eggs
1 c. oil
1 t. Vanilla


Preheat oven to 350.     In a bowl, whisk eggs with the oil and vanilla.     Add coconut, raisins, apple, pineapple, carrots and nuts.     Stir to combine.


In a separate bowl, whisk together the sugars, flour, cinnamon, baking soda and salt in a large bowl.     Add the wet ingredients to the dry ingredients.


Put into muffin cups.     Bake for 20 to 25 minutes.


Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

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