Morning glory muffins from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors by Patsy Jamieson and EatingWell Editors

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Notes about this recipe

  • milgwimper on July 02, 2014

    Reduced the sugar, mixed the topping into the batter, and added an extra apple and did not peel. Cubed the apple. Used two types of cinnamon. These are great muffins, and they freeze well. I did follow the recipe as is the first time, and later made my own alterations.

  • ccmcooks on March 16, 2014

    Used fresh pineapple instead of apple, currants instead of raisins, and 3 large eggs instead of 1 egg and 2 egg whites. Increased ingredients by 1/3 to make 24 muffins instead of 18. Moist, tasted pretty good, though maybe would like better with an additional spice besides cinnamon. Going to freeze some and see how they do. The nut/wheat germ topping didn't stick to tops well, a lot fell off, so next time mix it in the batter (and possibly increase amt of nuts a bit too) or omit. Also, try food processor to chop pineapple and shred carrots.

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