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Reviewed: Jul. 8, 2008

I was very pleased with these muffins, and my husband loved them! I've tried recipes for Morning Glory Muffins before, and found them heavy and greasy. These are light, moist and tasty - and healthier, too. Using just 1/2 cup of oil and adding applesauce makes the difference! The muffins taste even better the second day, and freeze well. I got 18 large muffins from the recipe.

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PEACHESNCREAM2


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Reviewed: May 27, 2008

My husband and toddler love these muffins. I made a few changes to make them a little healthier, substituting 1c. of whole wheat flour for all-purpose, adding ~1/8c. each of wheat germ and milled flax, and reducing the sugar to 3/4c. I also left out the nuts for the little one. All in all, a yummy and healthy recipe. It's great for sneaking in more fruits and veggies.

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JULZLYNN

	Cooking Level: Expert Home Town: Brunswick, Ohio, USA
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Reviewed: Apr. 13, 2008

These were ok a bit dry.I probally won't make these again and keep looking for a better recipe.Thnx Anyway

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Tara

	Cooking Level: Professional Living In: Tomah, Wisconsin, USA
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Reviewed: Mar. 27, 2008

This is a good recipe for a crowd! I didn't have pineapple on hand so I made them without and they were still moist and delicious. They will keep for several days or they freeze well, too.

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KYcooky

	Cooking Level: Expert Home Town: Millersburg, Ohio, USA
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Reviewed: Mar. 4, 2008

I have already rated this. I forgot to add one thing that I did different. Instead of mixing the flour I used 2 c whole wheat pastry flour. I filled up the muffin tins to the top and they were just perfect. So moist and delicious.

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Michaele


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Reviewed: Nov. 13, 2007

Our family came to Cape Cod for an early Thanksgiving. We did a brunch for when they arrived & made Morning Glory & froze them. Well, they almost did not make the freezer. They were wonderful!! Even all our grandchildren loved them. So very moist & tasty. I did 12 muffins & 1 loaf. Gotta be the best. Thanks Nana

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nana

	Cooking Level: Intermediate Home Town: Belmont, Massachusetts, USA Living In: Chatham, Massachusetts, USA
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Reviewed: Aug. 21, 2007

used half wholewheat flour & didn't use nuts for the little ones

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ghidoni


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Reviewed: May 19, 2007

These are so darn delicious! I enjoy baking muffins often and this is my new favorite recipe.

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kylie's mom

	Cooking Level: Intermediate Home Town: Everett, Washington, USA
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Reviewed: Apr. 14, 2007

Loved these! I added about 1/3 cup diced dried apricots as well. Turned out Fabulously!

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Littldot

	Cooking Level: Expert Home Town: Hardisty, Alberta, Canada Living In: Kitchener, Ontario, Canada
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Reviewed: Jan. 8, 2007

Made these today! OMG they are delightful! They get really dense as they cool. Just a lovely morning glory muffin. I substituted ground flax seed for the nuts - kids and husband didn't taste any difference!

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IVANNAPETAPOOCH


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Reviewed: Jan. 6, 2007

This is the most wonderful Morning Glory Muffin recipe. I have tried several here and this is by far the tastiest. Just the right amount of fruits and sweetness. I used whole wheat pastry flour instead of all purpose. They got raves from everyone. Thank you so much for the recipe, it is worth a million at least!

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Sandi Johnson

	Cooking Level: Expert Living In: Silver City, New Mexico, USA
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Reviewed: Dec. 1, 2006

Delicious and more healthy recipe than regular morning glory muffins as it uses half the oil and adds applesauce instead. The other good thing about this recipe is that instead of beating the sugar with the eggs and oil, it says to mix the sugar with the flour. This was quicker and I did not find any difference. Changes I made: used 2 cups white flour and almost 1 cup whole wheat flour, a tad more applesauce and made it in 2 loaf pans. Sadly, I did not have any rasins, and only half the coconut on hand, but it was great without. Baked for 1 hour. Thank you Evelyn.

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Joanne


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