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Sunny Morning Muffins Recipe

Sunny Morning Muffins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (238)

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Average Rating:

Total Reviews: 238

Showing 121-130 of 238

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  • on July 05, 2009

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    So easy and tasty. Brought to a Fourth of July party and it went instantly. I made it as a loaf rather than muffins. Also, used applesauce as a sub for oil and still very moist. I am making it again today!

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  • on July 01, 2009

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    This recipe is great in so many ways. If you've read the reviews, you can do it in so many ways. I tried to follow it as best as I could with what I already had at home. Regular flour, lemon juice, and veg oil were my changes that I had to sub for. Now if only I can find a way to sub the eggs to bring these to my vegan friend's baby shower next week! Oh yea the only issue I could have had was the cooking time. I only had them in a few min over 20 and they were done... any more and they would have been over cooked.

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  • on June 27, 2009

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    I've been looking at this recipe for about a year, and I just never took the time to make them. I used whole wheat flour and just a cup of sugar total, and they were delicious! I also used 1 tablespoon of oil and about 1/3 cup of cinnamon flavored applesauce to eliminate more calories. They were still incredibly moist. I will be making these quite often!

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  • on June 23, 2009

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    I made these for Father's Day and within an hour a family of four ate the entire batch. I too used whole wheat flour and added more blueberries.

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  • on June 22, 2009

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    The only thing I changed was instead of the lemon zest, I used a splash of lemon extract and a splash of orange extract... Amazing!

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  • on June 16, 2009

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    These are muffins are FABULOUS! I used Whole Wheat Flour, added more blueberries (almost a whole pint, used only a quarter tsp of lemon zest, and used to Large bananas and then topped it with Granola and they came out DELISH!

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  • on June 16, 2009

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    Only made one change to this recipe. I omitted the blueberries and increased the amount of strawberries. Otherwise I made no changes and these muffins were wonderful. Great flavor and still moist three days later. Toddler loves them.

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  • on June 14, 2009

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    These are really delicious muffins. I substituted 1 cup of wheat flour for 1 cup of regular flour and used more cinnamon and nutmeg than it called for. I also omitted the nuts because I don't like nuts in my baked goods. My other modification was to replace half the oil with apple sauce to try to reduce the fat a bit. These are moist, sweet and delicious. I will definitely be making them again. I will probably cut back on the sugar next time, though, because they are really, really sweet.

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  • on June 14, 2009

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    I printed this recipe about a year ago (i kid you not! to make and just now getting around to making them today (crazy schedule of a life anyway, it has all my favorite ingredients so I was just bursting to make them....what a great combination of ingredients - strawberries, blueberries, walnuts, lemon zest, etc. remind me of Summer and it does create a great aroma in your kitchen :They turned out great... only thing I would change next time is cut back on the sugar as they were a tad bit too sweet for me..... other than that super delic.... THANKS SUNNY... love your show !!!

    Bridget
    NJ

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  • on June 10, 2009

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    I baked a dozen and took them to our jazz festival last Sunday. My only mistake was taking them from the picnic basket. Luckily, I got to eat one before they vanished. I followed the recipe and they turned out moist, tasty and loved by all. I will use more cinnamon in the next batch.

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