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Morning Glory Muffins

Rated as 4.17 out of 5 Stars

"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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45 m servings
Original recipe yields 18 servings


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  1. In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


  • Nutritional Analysis: 1 muffin equals 285 calories, 17 g fat (2 g saturated fat), 35 mg cholesterol, 138 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.


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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 t...

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 sug...

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 fin...

I love these muffins! Instead of 1c. vegetable oil; I added 1c.applesauce. And I added 1/3c. flaxseed. My family loved these muffins. I was able to get 12 jumbo muffins from one batch. Super...

these were really good! I substituted 1/2 cp. whole wheat flour for 1/2 cp. of white flour but you could probably substitute more. I did not use nuts in mine, and also added 1 mashed banana. The...