For such a simple recipe, this is awesome. I made these into 8 (larger) servings instead of 12 and folded them a different way but other than that followed the measurements and recipe exactly. It hardly ever works out that a recipe on this site stands perfect as is! My family loved them, including my very picky 5 year old son and 50 year old dad! A hard earned 5 stars!

Reviewed On: Jun. 4, 2009

This is exactly the kind of flexible recipe I was looking for this morning to scrape together a Sunday breakfast. I did two batches of these (big family). I omitted the walnuts and cranberries in both. In the first batch I used a large granny smith apple, shredding 1/3 (for the moisture) and chopping 2/3 (cause I love those apple pieces). I didn't have any half and half (or milk, even) so I scraped together 3/4 cup homemade yogurt (adding a bit of water to the jar and shaking!) I also used 1/2 cup pure maple syrup instead of sugar (we like to use unprocessed sugars), all whole wheat flour, and expeller expressed safflower oil. Also, 1T of baking powder seemed a lot to me, so I used just under 1T. This filled a large 12 cup muffin stone pan. For the second batch I did all the same except I used 2 small fancy red apples, chopping one and shredding one. And for the dairy used 1/4 cup of the yogurt and the other 1/2 cup I used fresh from the farm jersey cream. I got 40 mini muffins out of this batch. Both were really fluffy, soft and apple cinnamony. :) Will definitely be using this again. Thanks! Oh, I almost forgot I baked these at 400, 20 minutes for the large muffins and 10 minutes for the mini muffins.

Reviewed On: Nov. 2, 2008

I'm going to give this 5 stars, because even with my tinkering it still had great flavor. I reduced the sugar by a half cup. I also replaced the butter with applesause and the eggs with flaxseed (1TBS ground flaxseed + 3TBS water to every 1 egg). Also used half whole wheat flour. I didn't get my baking temperatures and timing just right (made the mistake of trying to bake it hotter) and the texture wasn't bready enough because of that, in combination with the flaxseed. But even so, they tasted wonderful and froze beautifully. Be warned, this is a big recipe. I baked four mini loafs, 12 large muffins, and 24 mini muffins. I froze the mini loafs and have been bringing them out to thaw over night for the last couple of weeks. My kids love them with breakfast.

Reviewed On: Jun. 22, 2008