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Morning Sunshine Muffin

Makes 12 muffins



  1. Preheat oven to 350˚. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl whisk together the Muffin Mix, Seed & Fruit Mix, crushed pineapple and the cold water.
  3. Evenly distribute between the 12-cup muffin tins and bake for 18-22 minutes until lightly browned and springy to the touch.
  4. Store in an airtight container in the refrigerator for 3-4 days.