This week's featured recipe and tips by:

Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

All you need is a hot cup of coffee and some Greek yogurt topped with fresh fruit.

Spiralized veggies work well in this recipe - just give them a rough chop to break up the longer strands. Our Produce Markets offer spiralized vegies - so that makes it even easier.

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Morning Glory Muffins


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  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 2/3 cup melted coconut oil or butter
  • 1 large apple, skin-on, shredded
  • 2 cups grated or spiralized veggies (butternut squash, zucchini, carrots, sweet potatoes)
  • 3/4 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • 2/3 cup chopped nuts or pumpkin seeds


Grease a large 12-cup muffin tin with coconut oil or pan spray, or line with paper muffin cups.
In a medium bowl, stir together first six ingredients. In a large bowl, whisk eggs, milk and vanilla. Stir in apple, shredded vegetables and coconut oil or butter. Add the dry ingredients and stir until just combined. Fold in raisins, coconut and chopped nuts.
Fill each muffin cup about 3/4 full. Bake at 375˚F,16-20 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Store in an airtight container 2-3 days or wrap individually and freeze for up to 3 months.

Try substituting whole wheat flour for all or part of the flour, or use your favorite all-purpose gluten-free flour blend.
Recipe from Central Market Shoreline - Culinary Resource Center
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