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"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Nutritional Facts 1 serving (1 each) equals 188 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 171 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Morning Glory Muffins in Quick Cooking January/February 2001, p53
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Reviewed on Dec. 01, 2011 by Aundreas
This is a great recipe, i have been making these muffins for a year now every two weeks as my husband takes these to work everyday. I use whole wheat flour instead of white flour and I add a 1/2 cup of ground flaxseed, I also add a 20oz can of pineapple instead of the 8 oz
Reviewed on Sep. 10, 2011 by rkwatson
My family likes anything with carrots, but it has apple sauce already so I substitutued crushed pineapple for the chopped apple. Turned out great!Ruth W. San Antonio, Texas
My family likes anything with carrots, but it has apple sauce already so I substitutued crushed pineapple for the chopped apple. Turned out great!
Ruth W. San Antonio, Texas
Reviewed on Nov. 10, 2010 by bluebirdjohnson7
These are so good you can't stop at just one. But you can't eat too many either, because they are so filling. We love them. I used whole wheat flour, didn't peel apple and reduced the oil a little to make it healthier. I am going to try using gluten free baking mix in place of the wheat flour now that I have a gluten sensitivity. My friend begs me to make these for her!
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