It's a Good Morning Muffins

Show: Emeril Live

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

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Average Rating:

Total Reviews: 39

Showing 21-30 of 39

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  • on September 04, 2009

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    Less sugar, instead of dark raisin - cranberry.

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  • on July 26, 2009

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    Really enjoying these muffins. I replaced the raisins with chocolate chips for a little choco-goodness. Nice and moist, great for a quick and (I assume nutritious breakfast. Now if I could only figure out a way to incorporate oatmeal in there...

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  • on November 17, 2008

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    these were delicious. i cut the oil also to 3/4 cup, used 2 apples and i had no parsnips so used 2 cups of carrots. i cut a few tbsp of sugar out also. everyone loved them!

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  • on November 08, 2008

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    These muffins were so good, I could eat the whole batch!! I put a little less oil in and only had one kind of raisins, but you can interchange the ingredients to what you like! So good!!!

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  • on March 10, 2008

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    I make these muffins every 2 days for my family. I use the food processor to grate the apples,carrots, and parsnips, and it is so quick and easy. I also use half the sugar using a sugar substitute blend. I cut the oil down to 3/4 of a cup and the muffins are still good and moist.

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  • on February 04, 2008

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    The muffins were easy to make, and even my raisin hating kids can't keep their hands off them. We love the texture and taste. A keeper for sure!

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  • on January 07, 2008

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    These muffins were very good flavor. I didn't have parsnips so I added extra nuts. I have a tendency to fudge a little like this. These were very moist.

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  • on August 14, 2007

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    Ohymgosh, so yummy. Moist, tasty and co-workers all broke their diets for it. But you don't feel bad about it because there's a ton of fruit and veggies in it and it's STILL good.
    Also- you can do most of the prep ahead of time and then put it in the fridge for later to do- wish they looked a little more appetizing, that's why only 4 stars.

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  • on May 07, 2007

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    I'm used to muffin recipes requiring baking powder, not baking soda, so I thought this recipe had a typo. Not so! I also had the issue with the oil amount--it left around 1/8tsp oil in each of my muffin cups! Other than that, this tasted more like carrot cake than muffins, and my husband and I snarfed them up! Absolutely delicious!

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  • on April 09, 2007

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    I would just cut back the oil by 3/4 cup rather than 1 cup. They were a bit oily at the bottom of the muffin paper.

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