Reviewed: Jul. 16, 2002

I have made these muffins after I bought a tub of the batter from a fund raiser. This is just like the batter with the exception of pineapple. Highly recommended.

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VERYFUNN

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Reviewed: Mar. 16, 2001

My family LOVED these muffins! We use to buy Morning Glory Muffins years ago from a bakery that's too far out of our way now. I was thrilled to find this and two other recipes here for the muffins. I made a double batch, baked some in tiny tins (about 10 minutes) and some in really big tins (about 22 minutes). Be careful to take these out at JUST the right time, as a minute or two makes a big difference. I'm going to try the other recipe with wheat germ and apple butter next!

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PHENOMENAL

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Reviewed: Dec. 11, 2000

Good, but to sweet. Use 3/4 cup sugar instead! Change the dates for dried cranberries...

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JUSTA

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Reviewed: Dec. 2, 2000

Among the many muffins I bake, I make this recipe over and over. The muffins are moist and tasty; they freeze well. They are always a hit. Folks often ask for the recipe. The preparation is, however, labor intensive -- peeling, chopping, grating!

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DAVHOLD

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Reviewed: Nov. 28, 2000

"These are the best muffins I've had!" was my husband's reaction to tasting these muffins. It didn't make 18 muffins though- only 12. Very moist muffin with a lot of texture. I also replaced 1/2 cup of flour with wheat flour which added a bit of flavor and I didn't use the dates.

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