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Morning Glory Muffins

September/October 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (101 votes)

These Morning Glory muffins are full of everything you'd expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. But most versions are high in fat so we substituted apple butter for much of the fat, which makes each bite superbly moist and tender. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.



READER'S COMMENT:
"I loved this recipe as is but I made some changes later. I wrapped them in plastic film and froze them. Took them on the plane to eat as snacks. Awesome. I had leftovers when I arrived at my mother in laws house. We heated them up in the...
Morning Glory Muffins Recipe

8 Reviews for Morning Glory Muffins

01/18/2010
Anonymous

These muffins rocked!! The only thing I changed was using two whole eggs and used applesauce instead of apple butter and they were outstanding! Yes, a little bit of time is needed to make them but SO worth it!!

Comments
09/22/2009
Anonymous

WONDERFUL MUFFINS!!!!! HAVE MADE THEM SEVERAL TIMES &
WITH ALL SORTS OF DRIED FRUIT. THE LAST BATCH I USED
PUMPKIN BUTTER INSTEAD OF APPLE BUTTER--WONDERFUL!!

Comments
09/07/2009
Anonymous

Fairly easy recipe, used many bowls and took a little time to prep the carrots and apples. As for the muffins, very light and flavorful. I may add nuts to the batter next time in addition to just on top. I did add ground flax seed to the topping and it was good. I am going to freeze them for a quick morning grab and go breakfast so we'll see how well they freeze. Overall I would recommend these as a much better alternative to store bought muffins.

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