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It's a Good Morning Muffins Recipe

It's a Good Morning Muffins

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on March 31, 2011

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    These are the BEST muffins ever - they should be called EVERYTHING BUT THE KITCHEN SINK MUFFINS!!! My family eats Gluten Free so we substituted a Pamela's gluten free baking mix for the flour and baking soda. These are perfect for Gluten Free baking as the other ingredients really make it moist. I have done these with and without the parsnips - PLEASE make it with the PARSNIPS they really add a great flavor. I did cut back the sugar a little also.

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  • on March 19, 2011

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    They tasted great, but were insanely oily. I definitely recommend substituting applesauce and/or milk for at least half of the oil.

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  • on February 02, 2011

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    Awesome.....I love muffins and am very picky when it comes to them. I didn't have parsnips so I used 2 cups of carrots instead. I also added 1/2 cup veg oil and 1/2 cup milk (in place of the full 1 cup of oil as requested. I opted out the Granny Smith apple for 2 small B.C Red Delicious apples. Turned out to be one of the best muffins I have ever made. Don't hesitate like I originally did....TRY THEM for yourself!!!

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  • on November 29, 2010

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    Great recipe!

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  • on October 26, 2010

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    These were really good! I did quite a bit of substituting and wasn't sure how it was going to turn out. I used no butter (only pam to grease the muffin dish, 2 cups of whole wheat flour, 1 cup xylitol natural sugar substitute, no salt, 1 cup shredded zucchini instead of carrots, cranberries instead of dark raisins, almonds instead of pecans, and somewhere between 3/4 and 1 cup of apple sauce instead of oil. The muffins were a good size and the batter must be heaped for it all to be used for a dozen muffins. I did a rough calorie count (rounded up when in doubt! for my version of the recipe and it came out to about 175-180 calories per muffin. Perfect for snacking and very filling!

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  • on July 15, 2010

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    These are delicious! I replaced 1/2 cup of the flour with creamy oat bran. I couldn't get parsnips at the local co-op, so I used two cups of carrots, and, like others, I replaced the dark raisins with cranberries. They taste great spread with peanut butter!

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  • on May 27, 2010

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    What are yuo people looking at? The reacipe that I am looking at dosen't have sugar as an ingredient.

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  • on May 27, 2010

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    Use apple sauce for all of the oil! I only used 3/4 cup apple sauce.I changed the dark raisins to cranberries and I soaked the golden raisins in a little rum! yumm!

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  • on March 01, 2010

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    I tried these even though I kept saying to myself, "there is no way my family will eat these". The smell was amazing and drew them in. When they were done I split a warm one between us all to try. I topped it with a fresh batch of honey butter (Alton Brown's version and I was their hero! Even my 2 year old granddaughter gobbled it right up! Oh I did reduce the oil as recommended in the postings...Thanks.

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  • on September 05, 2009

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    My mom makes these muffins every time we all come home and freezes extra batches. Whenever she gives away leftovers people always ask for the recipe. I am about to go try a batch of my own, and I appreciate the tips on using less oil, some whole wheat flour, and sugar substitutes. I'm going to experiment, but the original recipe never fails! I just wish I could find the nutrition info...

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