Morning Glory Carrot Muffins

“Yummm!These muffins are so good, they (almost)make me eager to get out of bed in the morning :)I added 1/2 cup pecans and 1 tsp. orange extract just because I liked the added flavor.These also freeze well.Thanks for another great recipe, Mirjam!”

“My husband and I tried this recipe last night, I chose it because all the ingredients were common things I had in the kitchen. Except for the buttermilk, I had milk and lemon juice so I made it. I’m very happy to have learned how to make the buttermilk. I followed the recipe perfectly but it turned out a little runny, I think it was the pineapples, I added about 1/2 cup of walnuts to the batter. I had much more than 12 muffins though, I poured the rest into a loaf pan and baked it about 15 minutes longer than the muffins. They were a little sticky on the bottom and didnt rise very well when finished. I think I will not use pineapple next time maybe I’ll try a type of berry instead. All in all I was very happy with this recipe. I will definetely use it again because it’s easy and includes very basic ingredients. I will recommend it to others as well.LTG444”

“FINALLY, I got around to making these this evening. We received a phone call that one of our very old family friend wanted to pay a visit tomorrow – after MONTHS! I was very excited, and I immediately decided to make these muffins. I substituted the butter with margarine and since I don’t have nutmeg, I doubled the quantity of cinnamon. I made the buttermilk at home, by taking 1 tbsp less to 1/2 cup of milk(I used Rainbow evaporated milk as I ran out of fresh milk) in a cup and adding 1 tbsp. of lemon juice to it and then allowing it to sit for 5 minutes before using it in the recipe. I was making the batter for this, the time was 10pm when the doorbell rang, and when I opened it, some “unexpected guests” were right before my eyes! LOL. So, I made these muffins, and served them, at 10:30pm! They went very well, and, I am now going to make these all over again(this time I’ll remember to double the recipe). Thank YOU for the recipe!”

“These were great! My toddler loves them. I like that there are lots of healthy, tasty ingredients and I guess he does too. I used half and half regular to whole wheat flour, and a whole cup of carrots rather than 3/4 cup.They were easy to make. Next time I may add some wheat germ to make them even more nutrient rich. Thanks for a great recipe.”

“Great muffins to start the day – not too sweet and they taste healthy with all the carrots, raisins and pineapple!I used a bit more pineapple as I had a 19 ounce can of crushed pineapple and used about 1 cup of grated carrots.I baked the muffins at 350 for about 25 minutes and they were perfect!Thanks Mirj! :)”

“I’ve been making these muffins for almost 20 years, as this recipe is in the very first cookbook my Mom gave me (That’s Trump by the Best of Bridge… from right here in Calgary!).I usually use half whole wheat flour and half all purpose.Also, I use brown sugar instead of white and if I don’t have buttermilk, yogurt can be substituted.These are my favorite “healthy” muffins and great for freezing!”

“A Healthier Version:By accident I left out the Buttermilk from this recipe and they still turned out delicious.My husband and 3yr. old love them.I added oranges instead of the pineapple.Wonderful!”

“Really nice recipe; I ommitted the nutmeg and allspice because I didn’t have any and used chopped dates instead of the raisins.Very easy and very tasty!”

“I make something baked every Monday morning for my office.This is the favorite and most requested item on the list.Even the fussiest eaters request these muffins.I add flaxseed to them but other than that…recipe is unchanged.Thank you for helping me ensure my staff and faculty remain happy with me time after time. “