I guess I'm just echoing a lot of the previous praise, but I really liked these muffins. Like several other reviewers, I tried to make them more healthful. I used all whole-wheat flour (I'm usually leery of doing this; in general, I replace only half or a little more of the amount of white flour with whole wheat. But I used white whole wheat; maybe that made a difference.) I also skipped the topping, but included the cinnamon & nutmeg in the dry ingredients. And I did 3T of canola oil & only 1T of butter. The only change I'd consider next time is in the spices: I thought the nutmeg flavor was a little too strong, so I think next time I'll cut it back a little. If it still needs tweaking, I might increase the cinnamon. Also, be prepared for very dry batter--I would have been nervous about that if I hadn't already read here about it. I will definitely make these again. My kids loved them too.

Reviewed On: May 14, 2007

I made these with my 4- and 10-year-olds, exactly as the recipe is written. They were fast and easy. The texture and taste were perfect--I thought they had just the right level of sweetness. The only downside, for me, is the shortening, since I normally don't use it, but I will have to keep some on hand now for these cookies.

Reviewed On: Feb. 28, 2007

Easy, fast, delicious; the spices keep it from being cloying. I used frozen wild blueberries. I had made a plain cake that needed something extra, and this sauce was perfect. The leftover sauce kept well for a couple of days. I can imagine lots of uses for this, and will definitely make it again.

Reviewed On: Jan. 22, 2007