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
Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.
'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
Walnuts, raisins and a bunch of wonderful spices are swirled into this yummy sweet potato muffin batter. The dozen muffins that emerge from the hot oven are moist, full of marvelous flavors and perfect in every way.
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.
