They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois
'Both my daughters love these sweet muffins,' reports Lori Thompson of New London, Texas. 'I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack.'
Sweetened with molasses and spiced like pie, these full-bodied muffins are topped with a light butter crumb. For a real treat, serve them spread with whipped cream cheese
These treats come heartily endorsed by Joanne Shew Chuk of St. Benedict, Saskatchewan. She relates, 'I bake a lot of different muffins, but I use this recipe the most.'
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
