September Stockpile: Morning Muffins

This entry is part 8 of 17 in the series September Stockpile

This week will be focused basically on breakfast and snack items.  I will be making muffins for a couple of days and a couple of desserts on other days.  Today’s recipe is Morning Muffins.

September Stockpile Morning MuffinsI have made other muffins similar to these before and decided to change-up the recipe I had a little bit to make them a little more appealing (to us) and give them the illusion of healthful-ness (yes, that is a new word…you get to make up new words in your 8th month of pregnancy).  I also doubled the recipe because I love to have muffins on hand to take for church snacks or Bible study snacks.

These are really easy to throw together if you have the ingredients on hand.  I think they took just 15 minutes to prepare and get in the oven.

So here is the recipe:

Morning Muffins (adapted from Taste of Home)


  • 1/4 c. butter, softened
  • 1/2 c. brown sugar, packed
  • 2 eggs
  • 1 c. sour cream (you could also use Greek yogurt, if you prefer)
  • 1 c. shredded carrots
  • 1/2 c. flaked coconut
  • 3/4 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 c. chopped pecans


  1. Cream butter and sugar in a mixer bowl.  Add eggs and sour cream; beat well.
  2. Stir in carrots and coconut.
  3. Combine dry ingredients in a separate bowl; stir into creamed mixture until just moistened.  Fold in pecans.
  4. Fill muffin tins lined with paper muffin cups 3/4 full.  Bake at 375 F for 20 minutes or until a toothpick inserted in the muffin comes out clean.  Cool for 5 minutes before removing to a wire rack.

To Freeze: Cool completely, place muffins on a baking sheet and flash freeze for a couple of hours.  Place in a freezer safe bag or wrap in foil.  Freeze for up to 3 months.

To Use from Frozen: Thaw at room temperature.  Serve warm (and with butter) if desired.

Freezer Cooking Tip of the Day:  Plan on only freezing your ingredients for recipes one time.  For example, if you are planning on buying bread to make sandwiches in bulk (like I am doing next week), don’t buy it ahead of time, freeze it, thaw it, and then freeze it again.  Just buy it fresh, use it in the recipe and freeze it one time.  This applies to every ingredient I can think of.  OR if you are using something from frozen in a recipe (like chicken or beef), be sure to cook it in your recipe and then freeze it.  Do not just thaw it out, make up a recipe that does not require cooking, and then freeze it again.  Your results will not be desirable.

Series Navigation<< September Stockpile: Week in Review + French ToastSeptember Stockpile: Monkey Muffins >>

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