after some modification, these were fantastic! i sub half oil half apple butter for the butter (son has milk allergy), added walnuts, added raisins to half. i also doubled the amount of apple, shredded half and chopped half, then simmered it on the stove with cinnamon and sugar before adding it to the mix. i didn't do the crumb topping b/c i don't know how to make that milk-free, but they were great even without it. really good recipe as is, the changed i made had more to do with personal preference and dietary needs. definately going to give these out during the holidays. thanks for the recipe!

Reviewed On: Sep. 11, 2009

morning glory muffins are my absolute favorite, but i haven't had them in years b/c they don't have them in stores and restaraunts around here. this is my first attempt at making them. i'm not sure how the recipe is as written, but here are the modifications i made and they turned out great: 1.5 cups whole wheat pastry flour/.5 cups all purpose, 1 cup brown sugar instead of white, no salt, no coconut (though i would def add it if i had some), 1 cup solid pack pumpkin instead of oil, no cinnamon (forgot), extra .5 cup carrots, about 1 cup each raisins and finely chopped walnuts. i think that's it, and they are much healthier than the original version, but still really dense and moist. i think pumpkin works better than applesauce when replacing oil (as long as it works with the flavor of the recipe), though applesauce is a better replacement for butter, imo. also, i got 24 muffins, batter filled to the top, from this recipe. a big thanks to debbie for the recipe, nearer to the holidays, i will make as written but i never use full-fat, white flour recipes any other time of year:)

Reviewed On: Aug. 15, 2009

this was SO good! i left out the salt (i never add salt to anything),brown sugar (i usually cut sugar in recipes) lemon peel (didn't have any), and used regular milk (didn't have buttermilk) with a splash of white vinegar, and skipped the topping. my boys, ages 1 and 3, loved it too! i've never baked with plums before, we usually just eat them, but i had a few that were going to go bad so i decided to give this a try. SO glad i did, i'm going to be making this often in the summer! the only problem i had was the plum pieces all fell the the bottom. i tossed them with flour like i usually do with fruit and berries, but the batter was so thin, it didn't do any good. so it was more like an upside down cake than a bread, but delicious all the same. in fact i think i might use this recipe and try a plum upside down cake. thanks, gloria, for broadening my baking horizons!

Reviewed On: Jul. 27, 2009