recipe reviews for:

Morning Glory Muffins

“Not only did Rhonda Urich want 'Light & Tasty' to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. Id like to see flaxseed or whole wheat flour added, making them a healthy snack, explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of 'Light & Tasty.'”

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Reviewed: Jul. 18, 2007

O.K., I could only give this 3 stars because I found it a bit plain. I read the descriptive paragraph about this recipe and it mentioned that 'Light & Tasty' magazine had recreated this recipe to make it healthier. So, I went to lightandtasty.com and found it. Just do a search for "Makeover Morning Glory Muffins." Along with many changes, ground flaxseed was included. All I had was whole flaxseed, so I actually used my coffee grinder to grind the flaxseed and it worked great! I came out with 18 muffins and baked them for 20 min. Like I said, they are a bit plain, if you go the "healthy route," but if you still want them to be healthy, follow Light & Tasty's recipe, but I suggest using a bit more sugar, brown sugar would be the best option. I will be posting a picture of these soon. :D

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Reviewer:

CookinginFL

	Cooking Level: Expert
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Reviewed: May 10, 2007

These were really good. They were easy to make and taste good too. I substituted Extra Light Tasting Olive Oil for the vegetable oil and they turned out great. I use them for snacks and as a finish to my breakfasts.

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Reviewer:

TEXERNIE

	Cooking Level: Expert Home Town: Mooreland, Oklahoma, USA Living In: Whitesboro, Texas, USA
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Reviewed: Dec. 12, 2006

These were really good - next time I'll grate the carrot a little more finely. Other than that, these are great! I did use whole wheat flour instead of regular, substituted splenda for the sugar and applesauce for the oil. I might try to freeze some too, since I couldn't eat them all before they went bad.

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Reviewer:

RRWILLIAMS


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