Sunny Morning Muffins

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Moist and delicious! I cut the sugar down to 1/2 cup, and will try 1/3 cup next time. Used 3/4 cup white whole wheat flour with 3/4 cup white flour, only 1/8 tsp nutmeg and 1/8 cup canola oil with 1/8 cup applesauce to decrease the fat.

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I made these for 'Lemonade Hour' at my church, and they went over very well! I used half whole wheat flour, half regular flour and added just a dollop of sour cream. I made extra so that I could take some into work on Monday and they were gone in a very short time. I told everyone where to find recipe.

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I think 30 mins is too much for this muffins, it didn't come out as I wanted. But it's a great idea for all the fruit for breakfast muffins.

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I love love this recipe i make them often my daughter whos 8 even loves them...

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good suggestions. I only baked my muffins for 21 minutes and they came out great. I don't know if 30 would have over cooked them but when I checked them at 20 they were ready. very bouncy and moist. instead of blueberries i used a frozen mixed berry mixture and it gave the muffins a beautiful purple color.

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Love it

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I make these muffins all the time. They are easy to make and taste great.

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These are awsome! This is the third time I have made them. Love all the fruit that is in them too. I use 1/2 C. of sugar instead of 1C wasn't that much of a difference at all. I think I will follow another views idea and squeeze some of the lemon juice in it.

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Absolutely delicious! Soo Good!

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YUMMY!
Made these for work and they loved them. I will definitely make again. The only thing i did different was add more cinnamon & when i zested the whole lemon i squeezed some of the juice in.