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Morning Glory Muffins

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

Your rating: None Average: 4.1 (106 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

9 Reviews for Morning Glory Muffins

06/08/2014
Anonymous
Healthified and still delicious!

After making this recipe even healthier by subbing white whole wheat for AP flour, this muffin still turned out light and moist, not too dense. I reduced 1 cup of unsweetened organic applesauce to skip the HFCS-laden apple butter and subbed diced dried apricots for the raisins, plus added 1/2 cup diced walnuts. I sprinkled the tops with hemp hearts and turbinado sugar for crunch. This is an adaptable recipe which will be fun to play with. Can't wait to try it with pumpkin puree that others have used. This could be my new go-to muffin!

Comments
09/01/2012
Anonymous
Easy to Vegan-ize

I needed a healthy snack to send my husband to the hospital for a 24-hr shift. I always worry he's not eating enough there. He said they were the best muffins I've ever made and couldn't even tell they were vegan! I just used 3 Ener-g "eggs" and folded the wheat germ into the batter. I made only 12 so there would be a nice big muffin top. Worked perfectly!

Excellent flavor
Comments
01/30/2012
Don't grate the carrots

Easy to make, very filling and super moist. Tip: put the carrots & apple in the blender or food processor....cuts the time to make them by a lot. I used applesauce instead of apple butter. Gonna try the pumpkin next time.

Easy to make, can substitute ingredients well
Comments
12/12/2010
Delicious! Will make again

I loved these. When I knew I had them, I wasn't tempted by buying treats at the cafe.

I used pumpkin puree instead of apple butter and they turned out great. Pretty color!

Comments
10/16/2010
Anonymous

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 microwave. They were still good. I had to make some before I left for her, and for the plane ride home. :) I changed somethings to it now, to suit my taste even more. :)

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