This morning glory muffin rivals the muffin at my local favorite bakery, Macrina, which is saying A LOT!! It was moist, flavorful, and hearty. I made two substitutions: I used equal part apple sauce for the vegetable oil, and equal part Bob's Red Mill all-purpose gluten free flour instead of regular flour (plus 3/4 teaspoon xantham gum that the GF flour package recommends for muffins). They turned out AMAZING, and I should say for anyone who thinks baking gluten free is hard or tasteless -- Bob's Red Mill products are amazing, and I swear you won't be able to taste the difference!
I got this recipe from Cooking Light and it is a great one! These muffins taste like great carrot cake--they could be carrot cake cupcakes with the addition of some cream cheese frosting!
Very good. The only thing I did not add was the raisins. Very moist. The whole family liked them. Also we did not put butter on. We ate them right out of the oven. This we will be making again.
These have a little bit of everything. They are nice and healthy and not overly sweet. The only sub I made was using Spenda Brown Sugar Blend for the brown sugar. Very good, moist muffins.
These muffins were excellent! Very moist. I will definitely be making these on a regular basis!
These are wonderful! They came out great. Thanks alot for posting this recipe :)