Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Good morning muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • ground cinnamon
  • rolled oats
  • wheat bran
  • zucchini
  • pecans
  • raisins
  • apples
  • all-purpose flour
  • flaked coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 24, 2017

    I usually find this type of muffin overly sweet and oily, so was happy to see this version. I used white whole wheat flour and unsweetened coconut with good results. The wheat bran measurement did not match the weight (at least not the bran I used, Miller's what bran), so I used 2/3 cup. I greased the muffin pan with cooking spray, and found that the muffins needed to cool in the pan at least 15-20 minutes after baking or they would stick. The recipe makes 12 large or 16 regular muffins. Leftovers freeze well and can be quickly reheated in the microwave. My family really liked these.

  • Frogcake on December 30, 2016

    I liked these muffins but Mr. Frogcake and family found them too dense. I don't think I did anything wrong -one of my sons described them as edible hockey pucks (which I thought was a bit harsh). I think we prefer the more cakey less healthy version in the "Butter" cookbook.

  • annapanna on January 08, 2013

    I really liked these muffins. I used sunflower oil instead of Canola, oat bran instead of oats and left out the raisins. I baked them for 37 minutes at 175 C and they turned out very moist. I will definitely make them again .

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.