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The Quilt House Muffins

The classic muffins served at the Bed & Breakfast that my grandmother perfected based off of morning glory muffins. They are a bit more work with grating the carrots and apples but well worth it!

Quilt House Muffins in vintage round Tupperware container
PREP TIME:  20 MIN           OVEN:  350      COOK TIME:   25 - 30 MIN     SERVES:  24 MUFFINS

Ingredients

Instructions

2¼ cups sifted white flour

1 ¼ cups sugar

2 t. baking soda

4 t. cinnamon

½ t. salt

2 cups grated carrots (fresh or frozen)

½ cup currants or raisins

½ cup chopped pecans or walnuts

¾ cups sweetened shredded coconut

1 cup grated or finely diced apples with peels on (about 1 apple)

3 eggs

½ cup oil

  1. Sift the flour, sugar, baking soda, cinnamon and salt in a large mixing bowl. Stir a few minutes.

  2. Add the carrots, currants, nuts and coconut and stir.

  3. Add the eggs, one at a time and last, the oil.

  4. Mix gently to coat everything.

  5. Use a ¼ cup and place the dough in paper lined muffin tins.

  6. Bake at 350F for 25 – 30 minutes, until toothpick comes out clean.

  7. The baked muffins can be frozen or the dough can be refrigerated a couple days before baking.

Handwritten Quilt House Muffins recipe
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