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. “I’d 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."
We've been making these muffins daily since we opened back in 1987. The recipe is a combination of our favorites from home. We bake at least 30 dozen muffins for the shop every morning.—Anne Maher, Rockland, Maine